m (Bot: Fixing redirects) |
m (Robot: Changing Category:Chicken broth Recipes) |
||
| (3 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
| − | ==Description== |
+ | == Description == |
Makes 8 servings. |
Makes 8 servings. |
||
| − | ===Ingredients=== |
+ | === Ingredients === |
* 2 tablspoons [[butter]] |
* 2 tablspoons [[butter]] |
||
* 2 to 3 teaspoons [[curry]] powder |
* 2 to 3 teaspoons [[curry]] powder |
||
| Line 12: | Line 12: | ||
* 1 cup [[light whipping cream|whipping cream]] |
* 1 cup [[light whipping cream|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 [[carrot]]s; saute 7 to 9 minutes, stirring frequently. |
+ | 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. |
| Line 24: | Line 24: | ||
| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
[[Category:Indian Recipes]] |
[[Category:Indian Recipes]] |
||
[[Category:Indian Soups]] |
[[Category:Indian Soups]] |
||
| ⚫ | |||
| − | [[Category:Recipes]] |
||
| ⚫ | |||
[[Category:Light whipping cream Recipes]] |
[[Category:Light whipping cream Recipes]] |
||
| ⚫ | |||
| ⚫ | |||
[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
||
| ⚫ | |||
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.