|
Ingredients
|
Quantity
|
|
Butter
|
2 ½ tsp
|
|
Onion –chopped
|
1 cup
|
|
Garlic – minced
|
¼ tsp
|
|
Rice
|
1 cup
|
|
Curry powder
|
1 tbsp
|
|
Chicken broth (or chicken bouillon or water)
|
1 ½ cups
|
|
Parsley springs
|
2
|
|
Bay leaf
|
1
|
Preheat oven to 400F. 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.
