Rice: Curried Basmati Rice
Source of Recipe
Cooking Light, Nov/Dec 1994, page 148
List of Ingredients
2 tablespoons reduced-calorie margarine -- or use cooking spray or additional broth
1/2 cup finely chopped onion
2 cloves garlic minced
1 1/2 cups uncooked white basmati rice
1 teaspoon curry powder
(original recipe calls for 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 Recipe
Melt margarine in a saucepan over medium heat (or use additional broth or cooking spray). 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.
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