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Directions: Preheat oven to 350 degrees. Melt butter in a large, heavy skillet over medium heat. Add onion and rice. Cook stirring often until rice is golden-colored and onion is tender. Stir in salt, allspice, turmeric, curry powder and pepper. Pour mixture into ungreased 2 quart casserole or baking dish. Stir well. Heat chicken stock to boiling. Pour over rice mixture. Cover tightly with casserole cover or foil. Bake 30-40 minutes or until liquid is absorbed and rice is tender.
| Ingredients:
4 Tablespoon(s) butter
1 Cup(s) medium onion,chopped
1 1/2 Cup(s) long grain rice
1/2 salt
1/2 Teaspoon(s) allspice
1/2 Teaspoon(s) tumeric
1/12 Tablespoon(s) curry powder
1/4 Teaspoon(s) ground black pepper
3 1/2 Cup(s) chicken stock
1/4 Cup(s) slivered almonds
Comments: Sprinkle almonds on top to serve. |
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