Curried pineapple rice

Yield: 4 Servings

Measure Ingredient
1 can (14 oz.) clear chicken broth
¾ cup Water
2 tablespoons Shoyu
½ teaspoon Lime peel; grated
½ teaspoon Tabasco sauce
2 tablespoons Butter
1 tablespoon Ginger; grated
1½ cup Raw rice
1 tablespoon Curry powder
¼ cup Raisins
1 can (8 oz.) crushed pineapple
½ cup Green onions; minced
⅓ cup Minced red bell pepper
⅓ cup Slivered almonds; toasted

Combine first 6 ingredients. Set aside. In saucepan over medium heat, add butter and ginger and cook for 1 minute, stirring constantly. Stir in rice and curry. Cook 3 minutes or until rice is lightly browned, stirring often.

Stir in raisins and broth. Heat to boiling. Reduce heat to low. Cover, simmer 20 minutes or until rice is tender. Stir in pineapple, green onions, red pepper and almonds. Let stand 5 minutes.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998

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