Community Magazine September 2012

From the President’s Pantry Favorite recipes from The American Chef, Walter Scheib, former Chef of the White House. Curried Chicken with Basmati Rice Prepared and Photographed by Victoria Grazi Basmati Rice: Ingredients: 1 cup basmati rice 1½ tablespoons olive oil ½ cup diced Spanish onion 2 teaspoons very finely chopped garlic 1 teaspoon ground cumin 3 whole cardamom pods 3 whole cloves ½ cinnamon stick 1 bay leaf 1 teaspoon salt Directions: 1. Rinse the rice in a mesh strainer under cold running water, then transfer to a small bowl. 2. Cover with cold water and let the rice soak for half an hour. 3. Heat the oil in a medium heavy- bottomed saucepan over medium heat and add the onion to sauté until golden brown about 7 to 8 minutes. 4. Add garlic and cumin and cook, stirring, for 2 minutes. 5. Drain the rice and add it to pot. Stir well, cooking for 2 to 3 minutes. 6. Add the cardamom, cloves, cinnamon, bay leaf and salt, cook for 30 seconds. 7. Add 2 cups water and bring to boil over high heat. 8. Lower the heat so the liquid is simmering and cook covered, 25 minutes. 9. Discard the bay leaf, cinnamon stick, cloves, and cardamom pods. 10. Fluff rice with a fork. 82 Community magazine