Thursday Recipe - Rice Fantastic

A friend asked me how to use curry powder. You know, that yellow stuff they sell in the grocery store? Some people tell you not to buy it, and mix your own, but sometimes I just want fast and easy. Plus, I like the way it tastes. I like to add it to rice - 1 or 2 teaspoons in a batch of 2 c. rice and 4 c. water. It turns it yellow and gives it a fun flavor. You can also make tandoori chicken and throw some curry powder into the sauce.

It also gives a lot of flavor and color to this dish. Next time you want rice to be a whole lot more than just rice, try this one out.

Rice Fantastic

2 T. butter

1/2 onion, chopped fine

1/2 c. celery, sliced thin

1 tart apple, peeled and chopped small

1/2 c. slivered almonds

1/2 c. raisins

1/4 c. dried cranberries

2 c. white rice

4 c. hot water

1 t. salt

1 T. curry powder

1/4 c. slivered almonds, toasted

Melt butter in heavy 3 quart saucepan. Sauté onion and celery until translucent. Stir in the rest of the ingredients, except toasted almonds. Bring to a boil. Turn heat to low. Cover and cook for 20-25 minutes until rice is tender. Tilt lid to let steam escape. Let rice sit for about ten minutes. Fluff with a fork, stirring well to mix all ingredients. Garnish with toasted almonds.

To toast almonds: Heat a small skillet on medium high. Add almonds and stir constantly for about five minutes, just until almonds begin to brown. Spread almonds onto paper towels to cool.

Thursday Recipe - Mushroom Rice

I've been doing a lot of dessert recipes lately. Time for some veggies or main dishes instead. How about mushroom rice? This makes a nice side dish to serve with chicken or fish.

Mushroom Rice

1 1/2 c. sliced mushrooms, about eight medium sized ones
1/4 c. finely diced onion
2 T. butter
1 t. salt
1/2 t. turmeric
1/2 t. black pepper
1/2 t. garlic powder
1 t. dried parsley
2 c. short grain white or brown rice
4 c. hot water

Sauté mushrooms and onion in butter until softened. Add spices. Stir until blended. Add rice and water. Stir well. Bring to a boil. Reduce heat to low, cover and simmer until rice is cooked through. This takes about 20 minutes for white rice, 35 for brown. Stir every ten minutes or so to keep the rice from sticking.