Curried rice #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped onions |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Finely chopped garlic |
| 1 | cup | Converted rice |
| 2 | tablespoons | Black or golden raisins |
| 1 | tablespoon | Curry powder |
| 1½ | cup | Water |
| 1 | Bay leaf | |
| 2 | Sprigs fresh thyme -or- | |
| ½ | teaspoon | Dried thyme |
| Salt and freshly ground black pepper to taste | ||
Directions
Melt butter in a saucepan. Add onions and garlic. Cook and stir until wilted. Add remaining ingredients and bring to a boil, stirring. Cover tightly and simmer for 17 minutes.
Remove bay leaf and thyme sprigs. Mix well and serve hot. 4 servings.
ARKANSAS GAZETTE, 11/1/1989
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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