- 3 tablespoons butter
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 cup brown rice
- 1 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
- In a separate saucepan, bring 2 cups chicken stock to a boil.
- Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
03/30/2017
recipepes.com
Brown Rice Curry, recipe
PT15M
PT1H
5
455 calories
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