Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenRice - Curried Rice
Famous Authors (View All Authors)
Rice - Curried Rice Post by :uronlinesource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2209

Click below to download : Rice - Curried Rice (Format : PDF)

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.
If you like this book please share to your friends :
NEXT BOOKS

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
PREVIOUS BOOKS

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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT