Vegetable Curried Rice(Serves 6 To 8)

• 2 1/2 c. rice
• 5 c. chicken broth, water or 1 large Knorr bouillon cube
• 1 large onion, chopped
• 4 scallions, chopped
• 10 spears fresh asparagus, chopped
• 1/2 lb. mushrooms
• 1 can sliced water chestnuts
• 1 can artichoke hearts
• 1 can chickpeas
• 1 pkg. frozen snow peas
• 2 c. very fine egg noodles, broken up
• 1/2 stick butter or margarine
• 2 Tbsp. curry
• 1/4 tsp. thyme
• 1/2 tsp. liquid garlic
• 3 Tbsp. oil
• black pepper

1. Saute onions and asparagus in oil in a large pot.
2. Add all vegetables, except snow peas.
3. Add all spices, including pepper and stir well.
4. Separately brown egg noodles in butter or margarine in small pan.
5. Add noodles, rice, broth or water to vegetables; stir well and bring to a boil.
6. Lower heat to low.
7. Cover and cook 15 minutes.
8. Add snow peas.
9. Cook another 5 minutes or until all water is absorbed.

rice, chicken broth, onion, scallions, fresh asparagus, mushrooms, water chestnuts, hearts, chickpeas, frozen snow peas, egg noodles, butter, curry, thyme, liquid garlic, oil, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469801 (may not work)