Curried Rice With Vegetables |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From At Blanchard's Table Ingredients:
2 1/4 cups chicken broth |
1/4 cup tomato puree |
1 tablespoon dry sherry |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
2 tablespoons unsalted butter |
2 garlic cloves, minced |
1 tablespoon minced fresh ginger |
1 tablespoon curry powder |
1 1/2 cups white rice |
2/3 cup finely diced carrot |
3/4 cup raisins |
1/3 cup thinly sliced scallion |
Directions:
1. Combine chicken broth, tomato puree, sherry, soy sauce, and oil in a bowl and set aside. In a large saucepan, melt butter over medium heat. Add garlic, ginger, and curry powder and stir to blend.
2. Stir in rice and cook for 2 minutes. Add chicken broth mixture and carrots, and bring to a boil. Reduce heat to low and simmer, covered, until all liquid is absorbed, about 20 minutes.
3. Remove from heat and stir in raisins and scallions. Let sit 10 minutes before serving.
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