|
Ingredients
|
Quantity
|
|
Butter
|
2 ½ tbsp
|
|
Onion chopped
|
1 cup
|
|
Minced garlic
|
¼ tsp
|
|
Rice
|
1 cup
|
|
Curry powder
|
1 tbsp – to taste
|
|
Broth or water
|
1 ½ cups
|
|
Parsley
|
2 spring
|
|
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.
Notes:
This basic recipe may be varied by modifying quantities (for
example, less onion) or adding ingredients (for example, pine nuts or apple
chunks).
