rice indienne

Gulf Breeze, FL
Updated on Apr 17, 2016

Rice is such a versatile dish...you can change it up to make it suit any meal or cuisine. This was takes on an Indian flavor with curry and chutney.

prep time 20 Min
cook time 25 Min
method Stove Top
yield 6-8 serving(s)

Ingredients

  • 2 tablespoons butter
  • 1 cup long grain rice, uncooked
  • 2 teaspoons curry powder
  • 2 cups chicken broth
  • 2/3 cup golden raisins
  • 1/3 cup celery, chopped
  • 1/3 cup green onions, chopped
  • 1/3 cup green pepper, chopped
  • 1 tablespoon butter, melted
  • 2 tablespoons chutney
  • 2 tablespoons pimento, diced
  • 2 tablespoons blanched almonds, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt

How To Make rice indienne

  • Step 1
    Melt 2 tablespoons butter in a medium saucepan. Add rice and curry powder; cook over low heat 5 minutes, stirring occasionally. Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 13-15 minutes or until rice is tender and liquid is absorbed.
  • Step 2
    Saute raisins, celery, green onions, and green pepper in 1 tablespoon melted butter in a small skillet until vegetables are tender. Add chutney and remaining ingredients; stir well.
  • Step 3
    Transfer rice to a serving dish; top with raisin mixture.

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