Curried Rice

By Pierre Franey

Total Time
20 minutes
Rating
3(13)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1tablespoon butter
  • ½cup finely chopped onions
  • ½teaspoon finely chopped garlic
  • 1cup converted rice
  • 2tablespoons black or golden raisins
  • 1tablespoon curry powder
  • 1½cups water
  • 1bay leaf
  • 2sprigs fresh thyme or ½ teaspoon dried
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

232 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 395 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the butter in a saucepan. Add the onions and garlic. Cook and stir until wilted. Add the remaining ingredients and bring to a boil, stirring. Cover tightly and simmer for 17 minutes.

  2. Step 2

    Remove the bay leaf and thyme sprigs. Mix well and serve hot.

Ratings

3 out of 5
13 user ratings
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amy

Very good. Needed salt

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