Microwave Recipes : : Apricot Curried Rice

A subtle blend of tangy apricot with a mild spicy taste of curry . . . a great accompaniment for chicken and pork dishes.

UTENSILS:

SIMMER POT 2 OR 3 QUART

INGREDIENTS:

3 Tbsp	butter	45 ml
¼ tsp	cumin*	1 ml
1 tsp	curry powder*	5 ml
¼ tsp	salt*	1 ml
½ cup	apricots, dried, chopped	125 ml
½ cup	red onion, chopped	125 ml
1 cup	rice, long grain white	250 ml
2 tsp	chicken bouillon concentrate	10 ml
2 cups	water	500 ml

METHOD:

In a Simmer Pot, microwave butter and onion, covered for 3 minutes.
Stir in cumin, curry powder, salt, *rice, bouillon, water, and apricots.
Microwave covered for 10 minutes on 100% power. Let stand.
TIP: Raisins or coconut make a nice addition; add more curry powder for a spicier flavor.

MICRO MEMO:

*Asian Brown & Spice may be substituted for all starred spices in this recipe. If a stickier rice is desired use short grain rice.

For variety substitute mixed dried fruits, apple, peach or other fresh or dried fruits; beef bouillon or just plain for beef or lamb dishes.

SOURCE:

"The Microwave Chef"
A Comprehensive homemaker's "HOW-TO & RECIPE GUIDE" to delicious microwave cooking by Lois McIntosh, p. C-1

This Recipe Uses:

2 QT SIMMER POT

OR 3 QT SIMMER POT

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