Curried rice & carrots

Yield: 4 Servings

Measure Ingredient
2 teaspoons Butter
1 cup Rice
2 tablespoons Shallots, chopped
1 Carrot, peeled
1 teaspoon Garlic, minced
1½ cup Chicken broth, unsaltd
1 Bay leaf
2 teaspoons Curry powder

1. Melt the butter in a saucepan and add the shallots and garlic.

Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.

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