Subject: Curried Rice with Apricots
From: Unicorn (unicorn@indenial.com)
Date: Wed May 02 2001 - 20:07:17 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a cute story from reader Lauran King about a young Recitopian:
For lunch today, I fried bacon and onions and added it to eggs and
cheese, threw it in the oven and baked it. My 3-year-old grandson
Parker "checked" the eggs with me about half way through. As soon as
I pulled the baking dish out, Parker stated, "Oh, those are my
favorite eggs, I just LOVE them." He then added, "I've never had eggs
like that before."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This elegant but simple dish can also be made with raisins, dried
peaches, or chopped dates.
Curried Rice with Apricots
4 cups (1 L) chicken broth or water
2 cups (500 ml) rice
1/2 cup (125 ml) dried apricots, chopped
2 tsp (10 ml) curry powder
Bring the chicken broth or water to a boil in a saucepan over moderate
heat. Stir in the remaining ingredients. Reduce the heat to the lowest
setting and simmer tightly covered for 20 minutes - do not remove the
lid. Fluff the rice with a fork before serving. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Jun 01 2001 - 00:00:01 EDT