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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Curried Rice Recipe

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This recipe for Curried Rice, by , is from Family Cookbook Supplement, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Blenda Long

Category:
Category:

Ingredients:  
Ingredients:  
1 can sliced water chestnuts
1 small can sliced mushrooms
1 stick butter or margarine
1 can undiluted onion soup
1 c. rice
1 tsp. curry powder
optional - chopped apples or raisins

Directions:
Directions:
Drain water chestnuts and mushrooms, reserving liquid. Melt butter in saucepan. Saute water chestnuts and mushrooms in butter for a few minutes. Add soup (and optional ingredients, if using). Pour reserved liquid into soup can and fill the remainder of the can with water. Add liquid to the soup mixture. Place rice in a 2 quart casserole dish. Add the soup mixture and stir well. Cover and bake at 300 for 1 hour.

 

 

 

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