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Ingredients
1 tablespoon butter
½ cup finely chopped onions
½ teaspoon finely chopped garlic
1 cup converted rice
2 tablespoons black or golden raisins
1 tablespoon curry powder
1 ½ cups water
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
46 grams carbs; 8 milligrams cholesterol; 231 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 394 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan. Add the onions and garlic. Cook and stir until wilted. Add the remaining ingredients and bring to a boil, stirring. Cover tightly and simmer for 17 minutes.
- Step 2
Remove the bay leaf and thyme sprigs. Mix well and serve hot.
Private Notes
Comments
Very good, very simple. Made this when the grandkids wanted “yellow rice”, but I didn’t know how their parents made it! I followed the recipe with a few changes - used 2 c. water with 1 teaspoon Better than Bouillon, didn’t add bay or thyme, added some chickpeas at end. For next time, for myself, I may experiment with adding veggies such as carrots, peas, kale. With adding cumin, coriander, ginger. Went very well with rotisserie chicken.
Very good. Needed salt