2 ts Butter
1 c Rice
2 tb Shallots, chopped
1 Carrot, peeled
1 ts Garlic, minced
1 1/2 c Chicken broth, unsaltd
1 Bay leaf
2 ts Curry powder
1. Melt the butter in a saucepan and add the shallots and garlic. Cook
briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes.