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Grandmama and Aunt Susan’s Curried Rice and Peas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 small white onion chopped
2 tablespoons butter
1 cup long grain white rice
1 teaspoon salt
1/2 teaspoon curry powder
chicken bouillon

Sauce
1 12 ounce can tiny peas
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon curry powder
Directions:
Directions:
Saute chopped onions (1 small) in 2 tablespoons butter until transparent. Add the long grain white rice, 1 tsp. salt and 1/2 teaspoon curry powder. Stir, let rice brown. Use amount of water called for on rice package and melt appropriate chicken bouillon in it before adding to rice mixture. Cover tightly, reduce heat and cook slowly for 1/2 hour.

To make peas, use one 12-ounce can of tiny peas. Melt 1 tablespoon of butter in a saucepan. Add 1 tablespoon flour (or cornstarch), 1/2 teaspoon salt, 1/2 teaspoon pepper; 1/2 teaspoon curry powder to make a roux. Open can when the roux has thickened and pour in the pea liquid. Stir well and when mixture begins to bubble, add the peas and cook slowly.
Number Of Servings:
Number Of Servings:
4 (Double the recipe for Thanksgiving)
Personal Notes:
Personal Notes:
Mom's Notes:

(Sometimes I add more curry powder because my family likes it spicier). Serve by making a hole in the middle of the rice and putting peas inside it.

This dish was always on our Thanksgiving table when we were growing up. I don’t know the origin, it could have been Grandmama’s Mother or Father. Now Aunt Susan makes this for Thanksgiving and she provided the recipe.

 

 

 

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