Recipe By: Cooking Light, Nov/Dec 1994, page 148
2 tablespoons olive oil or reduced-calorie margarine
1/2 cup finely chopped onion
2 cloves minced garlic
1 1/2 cups uncooked white basmati rice (I use 5 minutes rice and it works really well)
1 teaspoon curry powder
1/2 teaspoon salt
21 ounces low-salt chicken broth -- (2 cans)
1/2 cup water
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
Melt margarine in a saucepan over medium heat. Add onion and garlic; saute 5 minutes. Add rice and curry powder; cook 1 minute, stirring constantly. Add salt, broth, and water, and bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and stir in the remaining ingredients.
Let stand, covered, 10 minutes; fluff with a fork.
Yield: 6 servings (serving size: 1 cup).
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