Yield: 4 Servings
|1 can||(14 oz.) clear chicken broth|
|½ teaspoon||Lime peel; grated|
|½ teaspoon||Tabasco sauce|
|1 tablespoon||Ginger; grated|
|1½ cup||Raw rice|
|1 tablespoon||Curry powder|
|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