Thursday, March 6, 2008

Curried Rice

Jeff found this recipe in our Betty Crocker cookbook. We both enjoy curried foods, so found this to be quite delicious.

1 cup uncooked regular long-grain rice
2 cups water
2 tbsp. butter or margarine
1 tbsp. finely chopped onion
1/2 to 1 tsp. curry powder
1/4 tsp. salt
1/4 tsp. pepper

Heat rice and water to boiling in 2-quart saucepan; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with fork; set aside.

Melt butter in 10-inch skillet over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in curry powder, salt and pepper. Stir onion mixture into hot rice.

If desired, sprinkle with 1/4 cup slivered almonds, toasted, and 1/4 cup chopped pimiento-stuffed or ripe olives.

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