75 ml butter 1/3 cup
125 ml onion, chopped 1/2 cup
50 ml carrot, shredded 1/4 cup
500 ml long grain rice 2 cup
284 g 2 can chicken broth 10 oz
625 ml water 2 1/2 cup
7 ml salt 1 1/2 tsp
1 ml curry powder 1/4 tsp
Melt butter in frying pan and saute onion until soft. Add carrot, rice, broth, water, salt and curry powder.
Place in large casserole dish. Cover and bake for about 1 hour. Stir once or twice during baking period.
This dish can be made ahead and reheated.
Serves 8