4 tsp. butter
4 tbsp. shallots, chopped
2 tsp. garlic, minced
2 bay leaves
4 tsp. curry powder
2 c. rice
2 carrots, peeled
3 c. chicken broth, unsalted

Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaves. Sprinkle with curry powder. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes. Yields 8 servings.