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Publisher Photo
I’ve been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.—Bess Placha, Chicago, Illinois
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1-1/2 cups uncooked long grain rice
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 cups chicken broth
  • 3/4 teaspoon each dried basil, marjoram, thyme and sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder

Directions

In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender. Yield: 7 servings.
Originally published as Curried Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p48

Nutritional Facts

3/4 cup: 204 calories, 5g fat (3g saturated fat), 15mg cholesterol, 626mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups uncooked long grain rice
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 cups chicken broth
  • 3/4 teaspoon each dried basil, marjoram, thyme and sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  1. In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender. Yield: 7 servings.
Originally published as Curried Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p48

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Amber User ID: 9219156 269462
Reviewed Jul. 14, 2017

"This is an awesome recipe. I add red, yellow & green bell peppers. And i substitute a can of coconut milk in place of 1 cup chicken broth. It always turns out amazing!"

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