Carnation Recipe: Curry Brown Rice Bake with Vegetables - Very Best Baking

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There was not enough salt or curry. If I hadn't added 2 more teaspoons...

Elizabeth B., on 9/09

Curry Brown Rice Bake with Vegetables

Life is Richer with CARNATION®

Level: Easy

Travel around the world without leaving your kitchen. This unique side dish is baked with a medley of vegetables and creamy brown rice infused with exotic spices. It is sure to liven up any dinner table.

Prep: 15 min

Cooking: 30 min

Yields: 24 servings, 1/2 cup each

Ingredients

3 1/4 cups water
4 1/2 cups uncooked instant brown rice
1 (16 oz.) bag frozen broccoli, cauliflower and carrot medley, thawed
1 tablespoon butter or margarine
1 small onion, chopped
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons yellow curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

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Directions

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

BRING water to a boil in a large saucepan. Add rice; return water to a boil. Reduce heat to low; cover. Cook for 5 minutes. Remove from heat and fluff with fork. Add vegetables to rice; stir well. Spoon mixture into prepared dish.

MELT butter in medium, nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add flour, sugar, curry powder, salt and pepper. Cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk; bring mixture to a boil. Reduce heat to medium. Cook, stirring constantly, for 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over rice mixture; gently stir well to combine. Cover tightly with foil.

BAKE for 20 to 25 minutes or until heated through. Remove from oven; fluff with fork.

Remember to follow baking instructions before consuming.

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My Notes

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Recipe Reviews

Elizabeth B. ,
September 2009

Fairly Quick

There was not enough salt or curry. If I hadn't added 2 more teaspoons of salt and curry, the dish would have been very bland. I didn't add any sugar. It didn't need it any way..

Jennifer H. , Virginia
April 2009

Quick, Easy & Tasty

This is a little bit sweet, so I'm glad we used a spicy curry to offset the sweetness. It is hard to stir the sauce in the prepared dish without spilling it..

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NUTRITION FACTS
Amount Per Serving 24 servings, 1/2 cup each
Serving Size 1/24 of recipe
Calories
Calories from Fat.
% Daily Value
Total Fat	%
Saturated Fat	%
Cholesterol	%
Sodium	%
Carbohydrates	%
Dietary Fiber	%
Sugars
Protein
Vitamin A	%
Vitamin C	%
Calcium	%
Iron	%
* Percent Daily Values are based on a 2000 calorie diet
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