Curried Brown Rice

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

Step: 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.

Step: 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.

Per Serving: 233 calories; protein 4.7g; carbohydrates 43.4g; fat 5.8g; sodium 476.7mg.

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