Serves: 4
1. Heat rice and water to boiling in 2-quart saucepan reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with fork set aside.
2. Melt butter in 10-inch skillet over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in curry powder, salt and pepper.
3. Stir onion mixture into hot rice. Sprinkle with almonds and olives.
NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 280 (Calories from Fat 100) Fat 11g (Saturated 4g) Cholesterol 15mg Sodium 410mg Carbohydrate 42g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 12% DIET EXCHANGES: 2 Starch 2 Vegetable 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Curried Rice recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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