Italian recipes

Curried Basmati Rice

Course : Italian
Source: Cooking Light, Nov/Dec 1994, page 148
Serves: 6

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Ingredients:

2 tablespoons reduced-calorie margarine

1/2 cup finely chopped onion

2 cloves garlic -- minced

1 1/2 cups uncooked white basmati rice

1 teaspoon curry powder

1/2 teaspoon salt

21 ounces low-salt chicken broth -- (2 cans)

1/2 cup water

1/4 cup chopped fresh parsley

1/4 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 tablespoons reduced-calorie margarine

1/2 cup finely chopped onion

2 cloves garlic -- minced

1 1/2 cups uncooked white basmati rice

1 teaspoon curry powder

1/2 teaspoon salt

21 ounces low-salt chicken broth -- (2 cans)

1/2 cup water

1/4 cup chopped fresh parsley

1/4 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

Preparation / Directions:

Melt margarine in a saucepan over medium heat. Add onion and garlic; sauté‚5 minutes. Add rice and curry powder; cook 1 minute, stirring constantly. Add salt, broth, and water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and stir in the remaining ingredients. Let stand, covered, 10 minutes; fluff with a fork. Yield: 6 servings (serving size: 1 cup).

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