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Curried Basmati Rice
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- #62517
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
1 comment
ingredients
2 tablespoons reduced-calorie margarine
1/2 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cup uncooked white basmati rice
1 teaspoon curry powder
1/2 teaspoon salt
21 ounces low-salt chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
directions
Melt margarine in a saucepan over medium heat. Add onion and garlic; saute 5 minutes. Add rice and curry powder; cook 1 minute, stirring constantly. Add salt, broth, and water, and bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and stir in the remaining ingredients. Let stand, covered, 10 minutes; fluff with a fork.
added by
lupe
nutrition data
192 calories, 4 grams fat, 35 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
July 18, 2014
Skip the plastic / margarine and use butter. Better for one's health and a taste boost no less.
I made this as a stuffing for baked squash. I added raisins with the lemon and let it sit for a while to plump up the raisins before filling the baked squash. I popped the whole thing back in the oven for a few minutes and garnished with the parsley.
December 12, 2007
Great recipe, and quick. We've made the same recipe with celery also mixed in, and I bet you can sneak in a number of veggies. We usually don't both with the chicken broth (use water), parsley, and lemon rind. Recipe is still great. Thanks to the original poster for a quick/easy/tasty/healthy side.
November 1, 2007
Very moist and colorful. Personally, I would have added half again as much curry to make it a little more "curry-ish". Did not have fresh lemon,so added bottled lemon juice. Fresh would have been better. This makes a LOT of rice. Fed a family of six and had plenty left over. All four kids (ages 17-9) gave it a thumbs up. Served it under baked, breaded fish and asaparagus.