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Curried Brown Rice

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Recipe Summary Curried Brown Rice

A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).

Ingredients | Lee's Kitchen Alone

1 tablespoon grapeseed oil

½ 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

½ teaspoon kosher salt

Directions

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.

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.

I like Pensey's Hot Curry, but sweet curry will work fine.

Info | Lee's Kitchen Alone

prep: 10 mins cook: 1 hr 10 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings

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