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Full Online Book HomeLearning KitchenRice - Curried Rice
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Rice - Curried Rice Post by :uronlinesource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2209

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Rice - Curried Rice

3 cups cooked rice
1/2 stick margarine or butter, melted
1 teaspoon curry powder (or to taste)
1 1/2 teaspoon salt
1 (4 oz.) Can Drained sliced mushrooms
1/4 cup Ripe olives, drained and sliced
1/2 cup raisins, plumped
1/2 cup slivered almonds, toasted

Combine all ingredients and cool thoroughly before serving cold or heat thoroughly before serving hot.

To plump raisins place in a small bowl and cover with boiling water for 3 to 5 minutes. Drain well before adding to mixture.
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Rice - Curried Tempeh With Saffron Rice Rice - Curried Tempeh With Saffron Rice

Rice - Curried Tempeh With Saffron Rice
1 cup uncooked basmati rice pinch saffron threads 1 1/4 cups vegetable broth or water 1 (8 oz.) package five grain or plain tempeh -- cut in 1.5" strips* 1 medium onion -- chopped 1 medium green or red bell pepper -- seed/coarsely chop 1/2 cup raisins 1 tbsp. honey 2 tsp. curry powder -- mild one is best 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves prepared chutney Cook the

Rice - Creole Lentils And Rice Rice - Creole Lentils And Rice

Rice - Creole Lentils And Rice
1 medium onion -- chopped 1 green bell pepper -- chopped 2 large cloves garlic -- minced 1/4 cup water 1 (16 oz.) can lentils -- drained and rinsed (or black-eyed peas)1 (8 oz.) can tomato sauce 1/2 pkg. Goya Jamon seasoning 1/2 tsp. Bayou Blast or your favorite creole blend 1 cup parsley -- chopped 1 cup Minute Brown Rice 1 cup water salt -- to taste Heat a nonstick pan. When hot (at medium-high heat), add onion, bell pepper and garlic and cook until tender. Pour Jamon seasoning into tomato sauce. Put water and tomato/Jamon mixture into vegetables.