Curried Rice & Carrots
We bumped up the amount of shallots to about 1/2 cup and used a spicy curry powder. We also added a 1/4 cup of parsley, minced, added just before serving. Turned out great.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
|
|
| 1 | cup |
rice
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 |
carrots
peeled |
*
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 ½ | cups |
vegetable stock
or any stock you prefer |
|
| 1 |
bay leaves
|
*
|
|
| 2 | teaspoons |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
|
|
| 237 | ml |
rice
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 1 | each |
carrots
peeled |
*
|
| 5 | ml |
garlic
minced |
|
| 355 | ml |
vegetable stock
or any stock you prefer |
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
curry powder
|
|
Directions
Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder.
Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.
