Serves 4–6

It may take a few extra minutes to prep the flavoring agents in this rice side dish, but it's well worth the effort. I like it so much that sometimes I eat the leftovers for lunch without anything else

Curried Rice

2 tablespoons vegetable oil

½ cup finely chopped onion

1½ cups long-grained rice

1 teaspoon curry powder

2¾ cups vegetable stock

Salt to taste

¼ cup golden raisins (regular raisins can be substituted)

2 teaspoons Mango Chutney (see recipe on page 274)

  1. In a medium-sized pot, heat the oil over medium heat. Add the onions and sautée. for 2 minutes, until the onions are soft but not browned.
  2. Add the rice and continue to sautée. for an additional 2 minutes. Add the curry powder and sauté for 1 more minute.
  3. Pour in the vegetable stock and season with salt. Bring to a boil, then reduce heat and cover. Simmer the rice for 15 to 20 minutes, stirring occasionally.
  4. Add the raisins and the chutney. Continue to simmer for an additional 5 minutes or until tender.

illustration Chutney Convenience

Chutneys are one of those few blessings that are almost better in preserved jar form. However, a good jarred chutney can be pricey, and it isn't so hard to make!