Shortly after I got married, I was looking around for a rice pilaf recipe with some pizzaz. I didn’t want to always have to buy mixes at the store. However, a good recipe was somewhat hard to find. I finally stumbled upon this recipe in a cookbook, and it quickly became a staple at our table. It has some strong flavors, but not so strong that it overpowers the other parts of your meal. Enjoy!
Curry Rice (Serves 4-6)
1 tablespoon canola oil
½ medium onion, chopped
1 cup chopped carrot
1 ½ cups brown rice
2 tablespoons ground cumin
2 tablespoons garam masala
½ – 1 teaspoon curry powder
1 cardamom pod, smashed open
3 cups water
Cilantro, optional
1. Heat oil in a medium skillet over medium-high heat. Add onion and carrot. Saute for 3-5 minutes, until onion begins to soften.
2. Add rice, cumin, garam masala, curry, and cardamom. Saute for 1-2 minutes, until spices are fragrant but be careful not to burn them.
3. Stir in water. Bring to a boil, then reduce heat to a simmer. Cover, and cook for 30-40 minutes, until rice is cooked through and water is absorbed. Garnish with chopped cilantro, if desired.
Nutritional Information (Amount per serving):
Calories: 205
Protein: 4 g
Fat: 4 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 39 g
Fiber: 3 g
Sodium: 18 mg
Source: adapted from Joy of Cooking
Low iodine adjustment: Keep rice consumption within grain limit for the day.