Recipe - Curried Pineapple Rice

1 cn (14 oz.) clear chicken broth
Three fourths cup Water
2 tablespoon Shoyu
One half teaspoon Lime peel; grated
One half teaspoon Tabasco sauce
2 tablespoon Butter
1 tablespoon Ginger; grated
1 One half cup Raw rice
1 tablespoon Curry powder
One fourth cup Raisins
1 cn (8 oz.) crushed pineapple
One half cup Green onions; minced
1/3 cup Minced red bell pepper
1/3 cup Slivered almonds; toasted

Combine first 6 ingredients. Set aside. In saucepan over medium heat, add
butter and ginger and cook for 1 minute, stirring constantly. Stir in rice
and curry. Cook 3 minutes or until rice is lightly browned, stirring often.
Stir in raisins and broth. Heat to boiling. Reduce heat to low. Cover,
simmer 20 minutes or until rice is tender. Stir in pineapple, green onions,
red pepper and almonds. Let stand 5 minutes.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 10, 1998