Curried Rice

From Betty Brooks. The Brooks (Betty, Bill, Susan, Jane, Ellen, Wendy) had their back yard across the street from our front yard.

This is a sort of sweet curry. See below for Hal's fresh veggie version, below

Betty's Curried Rice Mix

• 4 cup uncooked long-grain rice
• ¼ cup dried onion flakes
• 2 tablespoon dried orange rind
• 2 tablespoon plus 2 teaspoon chicken-flavored bouillon
• 2 teaspoon dried parsley flakes
• 1 tablespoon plus 1 teaspoon curry powder
• 1 cup mixed dried fruit, chopped
• ½ cup raisins
• 1 cup slivered almonds

Combine all ingredients; stir well. Store in airtight containers. Yields 7 cups.

Cooking Directions

Bring to boil in medium saucepan

• 2 cups water
• 2 tablespoons butter/margarine

Add:

• 1 cup Rice Mix

Cover, reduce heat and simmer 20 minutes

Yields about 2½ cups

Hal's Curried Rice

Our rice pot is a medium, non-stick sauce pan that is taller and less wide than most. This amount serves 2.

Bung together and boil, covered, for 20 minutes. Do not open the lid while cooking.

• 1/3 cup rice
• 2/3 cup water
• a little oil
• "a moderate amount" onion, chopped
• 1 large carrot, sliced
• grated rind of 1 orange (optional)
• "a couple good shakes" of curry powder
• "a shake or 2" of ginger ("less than the curry")

You can add green peas for the last minute or so.

Source: Grace's recipe file (Betty) and Hal (off the top of his head).