Marvin Mattson can still remember his mother making his favourite recipe, curried rice. “As a young child I would come home from school and the kitchen would be filled with the aroma,” he says with a huge grin. “But the thing about my mom was that she never used measuring cups or measuring spoons.
It was always a handful of this, a pinch of that and she was always changing the amounts. I don’t know how she did it as she never followed a recipe - but the flavour was always awesome!”
Marvin cooks much like his mother – a little of this and little of that – so when he was asked to share his recipe to our Bayview readers, there was a bit of hesitation. “I’ll have to find the measuring cups and spoons,” he laughed. “And then I’ll have to measure everything.”
True to his word, here is Marvin’s Mom’s Curried Rice recipe. Enjoy!
Ingredients:
- 1 lb lean ground beef
- 3 cups Minute Rice
- 3 tablespoons vegetable oil
- 3 or 4 celery stalks
- 1 small onion, chopped
- 2 cans tomato soup
- 3 tablespoons curry powder
- salt and pepper to taste
Procedure:
Brown ground beef and drain fat.
In a pot add vegetable oil and Minute Rice.
Place ground beef, rice, celery and onion in an eight-quart casserole dish. Stir in two cans of tomato soup and one can of water. Add curry powder, salt and pepper and mix.
Place in the oven at 250° F for approximately three hours. Check and stir often. Ketchup can be added if more moisture is needed.
Enjoy!
