----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Curried Rice
  Categories: grains
       Yield: 4 servings
 
   2 1/2 ts butter
   1 1/2 c  chicken broth (or
       1 c  onion; chopped
       1    bouillon
     1/4 ts garlic; minced
       1    water)
       1 c  rice
       2    parsley sprigs
       1 tb curry powder
       1    bay leaf; vary to taste
 
   Preheat oven to 400 degrees F.  Obtain casserole or heavy ovenproof        
   saucepan with a close-fitting lid.                                         
                                                                              
   Over a burner on moderate heat, melt half the butter in the casserole      
   and cook the onion and garlic, stirring constantly, until the onion is     
   translucent.                                                               
                                                                              
   Add the rice and stir until well-coated with butter.  Add the curry        
   powder and stir until well-blended. Add the broth and stir to make         
   sure there are no lumps. Add the parsley and bay leaf on top.              
                                                                              
   Cover and bake in the oven for 17 minutes (Franey says exactly 17          
   minutes, but basically “cook until done.”) Discard parsley and bay         
   leaf and stir in remaining butter.                                         
                                                                              
   NOTES:                                                                     
                                                                              
   *  Baked rice with a mild curry flavor -- This is a slight                 
   modification of the “Riz a l'Indienne” from the 60-Minute Gourmet          
   (Pierre Franey). It’s more French than Indian, and goes well with,         
   say, sauteed chicken in cream.                                             
                                                                              
   *  This basic recipe may be varied by modifying quantities (for            
   example, less onion) or adding ingredients (for example, pine nuts or      
   apple chunks).                                                             
                                                                              
   : Difficulty:  easy : Time:  15 minutes preparation, 25 minutes            
   cooking. : Precision:  Measure the rice and broth.                         
                                                                              
   : Jeffrey Mogul : Digital Equipment Corp., Western Research Lab, Palo      
   Alto, California, USA : mogul@decwrl.dec.com decwrl!mogul                  
   : Copyright (C) 1986 USENET Community Trust                                
                                                                              
 
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