Sunday, April 5, 2009

Curried Rice and Carrots

1 cup dehydrated carrots, reconstituted
3/4 cup uncooked white rice
1 teaspoon curry powder
1 green onion, sliced
1/4 cup raisins
2 teaspoons chicken bouillon mixed in 1 1/2 cups boiling water

Cook carrots for 1/2 hour and set aside. Place rice in a shallow baking dish. Place in oven. Set oven at 400 degrees. Remove rice after 8 to 10 minutes or when lightly browned. Butter a 1 1/2 quart casserole dish. In casserole dish combine drained carrots, curry powder, green onion, raisins, and toasted rice. Stir in boiling bouillon. Bake uncovered for 25 minutes or until rice is done. Before serving, fluff with a fork. Serves 4 to 6.

Testing comment: Pretty good, but a little bland. It could use additional seasonings. (Our family doesn't like raisins so I left them out.) I would make this again for my family.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 97)

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