Curried Rice With Vegetables
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 532.32 ml chicken broth
- 59.14 ml tomato puree
- 14.79 ml dry sherry
- 14.79 ml soy sauce
- 9.85 ml sesame oil
- 29.58 ml unsalted butter
- 2 garlic cloves, minced
- 14.79 ml minced fresh ginger
- 14.79 ml curry powder
- 354.88 ml white rice
- 157.80 ml finely diced carrot
- 177.44 ml raisins
- 78.78 ml thinly sliced scallion
directions
- Combine chicken broth, tomato puree, sherry, soy sauce, and oil in a bowl and set aside. In a large saucepan, melt butter over medium heat. Add garlic, ginger, and curry powder and stir to blend.
- Stir in rice and cook for 2 minutes. Add chicken broth mixture and carrots, and bring to a boil. Reduce heat to low and simmer, covered, until all liquid is absorbed, about 20 minutes.
- Remove from heat and stir in raisins and scallions. Let sit 10 minutes before serving.
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