Yield: 6 servings
|1.00 cup||chopped onion|
|¼ cup||chopped celery|
|1.00 teaspoon||curry powder|
|1.00 teaspoon||chopped garlic|
|½ cup||golden raisins|
|⅛ teaspoon||freshly ground white pepper|
|2.00 cup||chicken stock|
|2.00 tablespoon||chopped green onions|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
In a medium saucepan, heat butter and cook onion, celery, curry powder and garlic until tender. Add rice, raisins, pepper and chicken stock. Stir well. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or until the rice is tender. Fold in the green onions and season to taste with salt and pepper. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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