Parsley Rice

Help! My Apartment Has a Kitchen Cookbook, p. 142

½ teaspoon corn oil

1 large egg

1 cup milk

1 small onion

1 garlic clove

½ cup fresh parsley or 1 tablespoon dried parsley

¼ teaspoon curry powder

Dash salt

Dash black pepper

2 cups cooked rice

Preheat the oven to 350 degrees, 325 degrees or 400 degrees, depending on whether you are cooking something else in the oven at the same time.

Grease a 1-quart ovenproof dish with the oil. Break the egg into the same dish and beat well. Add the milk, mix and set aside.

Abandon it. Cold-heartedly. Put it aside.

Peel and finely chop the onion and garlic. If using fresh parsley, wash it and dry it between paper towels. Cut off and discard the stems and cut the leafy parts into ¼-inch pieces.

I didn't bother with the washing and the drying of the parsley. It seemed to turn out ok regardless.

Add the onion, garlic, parsley, curry powder, salt, black pepper and rice to the egg mixture and thoroughly combine. Cover the dish with an ovenproof lid or a piece of aluminum foil tucked around the top edge and bake for 45 minutes at 350 degrees, for 1 hour at 325 degrees or for 35 minutes at 400 degrees. Serve immediately. 

The curry adds nice color to the dish.

Ready Freddy!

My Rating: 3/5 "Kind of bland on its own, although I think it would be a great side for a savory meat with lots of sauce that it could soak up. It is pleasant overall, and cheap!"