Curried Rice (Recipe)

Ingredients

3 tablespoons butter or margarine

1 1/2 cups rice

1 1/2 teaspoon curry powder

3 cups chicken broth

1 cup seedless raisins

1/2 cup chopped green onion

1/2 cup chopped green sweet pepper

1/2 cup chopped celery

3 tablespoons chopped pimiento

3 tablespoons pine nuts (optional)

1 1/2 tablespoons vinegar

1 1/2 tablespoons brown sugar

1 1/2 tablespoons chutney, snipped

1/2 teaspoon seasoned salt

Steps

1. In a 2-quart saucepan, melt 1 1/2 tablespoons of the butter or margarine.  Add the rice and curry powder.  Cook ans stir over low heat for 5 minutes.  Carefully add the chicken broth and bring to a boil; stir.  Then, cover tightly and cook over low heat about 15 minutes or until all of the liquid is absorbed.

2. Meanwhile, in a medium skillet, melt the remaining butter or margarine.  Add the raisins, green onion, green sweet pepper and celery.  Cook and stir until the vegetables are tender.  Add the pimiento, pine nuts (if using), vinegar, brown sugar, chutney and seasoned salt; toss lightly.

3. Transfer the hot rice to a serving platter.  Spoon the raisin mixture over the top.

Tips:

Cooking the curry powder first in the butter or margarine eliminates its harsh, raw flavor, and lightly browning the rice gives it a nuttier flavor.

If you wish, serve the seasoned raisin mixture with cooked meat or poultry instead of the rice.

Chutney is an East Indian specialty that can range in flavor from sweet to tart and in texture from smooth to chunky.  Commercially made chutney often contains mangoes, tamarinds, raisins and spices.

Pine nuts, also known as pignolia and piñon, have a sweet, faint pine flavor.  Because of their high oil content, they can become rancid quickly.  Store in an airtight container in the refrigerator up to 2 months or in the freezer up to 6 months.

From : America's Best-Loved Community Recipes