|
| |
|
| What You Need: |
|
|
|
2 tablespoons slivered almonds
1 teaspoon butter
1 can (1¼-pounds) pineapple chunks
Water, as needed
2 tablespoons butter
1 cup raw rice
2 teaspoons curry powder
1 chicken bouillon cube (or 1 teaspoon concentrate)
2 teaspoons powdered onion
¼ cup raisins
2 tablespoons chopped parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook the almonds and the teaspoon of butter together in the microwave oven in a small uncovered dish, stirring often, until well-toasted. (This should take about 3 minutes or so.) Set aside.
|
2. Drain the pineapple and reserve the juice. Measure the juice and add enough water to bring the liquid up to 2 cups. Set aside.
|
3. Put the rice and 2 tablespoons butter in a casserole and cook, covered, in the microwave oven, stirring often until lightly toasted.
|
4. Add the curry powder, bouillon concentrate or cube, the powdered onion, and the raisins. Slowly stir in the 2 cups liquid and mix well.
|
5. Cook, covered, in the microwave oven until the rice is tender (about 14 minutes), stirring several times. Stir in the parsley, pineapple and toasted almonds.
|
6. Reheat in the microwave oven for about 3 minutes more, or until piping hot throughout.
|
|
|
|
|
|
|
|
