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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!). Ingredients:
1 tablespoon grapeseed oil |
1/2 cup chopped yellow onion |
2 cloves garlic, minced |
1 cup brown basmati rice |
1 teaspoon curry powder |
1 teaspoon garam masala |
1 teaspoon cumin seeds |
2 cups vegetable broth |
1/2 teaspoon kosher salt |
Directions:
1. Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
2. Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
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