Curried Rice and 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.
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.