Curried Rice With Vegetables Recipe

Name: Curried Rice With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups chicken broth; ¼ cup tomato puree; 1 tablespoon dry sherry; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 tablespoons unsalted butter; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 tablespoon curry powder; 1 ½ cups white rice; ⅔ cup finely diced carrot; ¾ cup raisins; ⅓ cup thinly sliced scallion

Servings: persons

2 ¼ cups chicken broth
¼ cup tomato puree
1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1 ½ cups white rice
⅔ cup finely diced carrot
¾ cup raisins
⅓ cup thinly sliced scallion

1
Combine chicken broth, tomato puree, sherry, soy sauce, and oil in a bowl and set aside.
2
In a large saucepan, melt butter over medium heat.
3
Add garlic, ginger, and curry powder and stir to blend.
4
Stir in rice and cook for 2 minutes.
5
Add chicken broth mixture and carrots, and bring to a boil.
6
Reduce heat to low and simmer, covered, until all liquid is absorbed, about 20 minutes.
7
Remove from heat and stir in raisins and scallions.
8
Let sit 10 minutes before serving.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ¼ cups chicken broth, ¼ cup tomato puree, 1 tablespoon dry sherry, 1 tablespoon soy sauce, and more.

Yes, Curried Rice With Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Rice With Vegetables

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