m (Robot: Changing Category:Soups) |
m (Robot: Changing Category:Chicken broth Recipes) |
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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
Makes 8 servings. |
Makes 8 servings. |
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| − | ===Ingredients=== |
+ | === Ingredients === |
* 2 tablspoons [[butter]] |
* 2 tablspoons [[butter]] |
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* 2 to 3 teaspoons [[curry]] powder |
* 2 to 3 teaspoons [[curry]] powder |
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* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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* 1 medium [[Onion]], finely chopped |
* 1 medium [[Onion]], finely chopped |
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| − | * 4 medium [[ |
+ | * 4 medium [[carrot]]s, shredded |
* 3 14.5-ounce cans [[chicken broth]], divided |
* 3 14.5-ounce cans [[chicken broth]], divided |
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| − | * 3 cups cooked long [[grain]] [[rice]] |
+ | * 3 cups cooked long [[cereals|grain]] [[rice]] |
| − | * 1 cup [[whipping cream]] |
+ | * 1 cup [[light whipping cream|whipping cream]] |
* |
* |
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| − | == |
+ | == Directions == |
| − | Melt [[butter]] in large stockpot over medium-high heat. Blend in [[curry]] powder and [[salt]], stirring constantly for 30 seconds. Add [[Onion]] and [[ |
+ | Melt [[butter]] in large stockpot over medium-high heat. Blend in [[curry]] powder and [[salt]], stirring constantly for 30 seconds. Add [[Onion]] and [[carrot]]s; saute 7 to 9 minutes, stirring frequently. |
| − | Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree. |
+ | Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree. |
| − | Return mixture to stockpot; add remaining 2 cans broth and [[rice]]. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in [[whipping cream]]. |
+ | Return mixture to stockpot; add remaining 2 cans broth and [[rice]]. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in [[light whipping cream|whipping cream]]. |
| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
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[[Category:Indian Recipes]] |
[[Category:Indian Recipes]] |
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[[Category:Indian Soups]] |
[[Category:Indian Soups]] |
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| − | [[Category:Recipes]] |
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| ⚫ | |||
[[Category:Light whipping cream Recipes]] |
[[Category:Light whipping cream Recipes]] |
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| ⚫ | |||
| ⚫ | |||
[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
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| ⚫ | |||
Latest revision as of 00:34, 5 February 2011
Description
Makes 8 servings.
Ingredients
- 2 tablspoons butter
- 2 to 3 teaspoons curry powder
- 1 teaspoon salt
- 1 medium Onion, finely chopped
- 4 medium carrots, shredded
- 3 14.5-ounce cans chicken broth, divided
- 3 cups cooked long grain rice
- 1 cup whipping cream
Directions
Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add Onion and carrots; saute 7 to 9 minutes, stirring frequently.
Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.
Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.