Curried and Herbed Basmati Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Basmati rice, alone, is a wonderfully fragrant and fluffy rice. This is my own concoction with a pinch here and a dash there, but I tried to be more specific when writing the recipe. We enjoyed it very much, I hope you do also. If you love the taste of curry, you will love this rice. Ingredients:
1 cup basmati rice |
1 3/4 cups chicken stock (or vegetable for vegan) |
2 -3 garlic cloves, minced |
1 teaspoon curry powder |
3 tablespoons extra virgin olive oil |
1 lemon, zest of |
2 tablespoons finely chopped fresh parsley |
1 tablespoon minced fresh rosemary |
1 tablespoon butter |
salt and pepper |
extra virgin olive oil, for last-minute dressing |
Directions:
1. Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
2. Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
3. Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
4. During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
5. If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
6. Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.
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