Curried Brown Rice
Remember how just a few short days ago it was warm and sunny, with nary a hint of moisture on the ground? I do. Vaguely. And now here we are, straddling spring and winter, not sure if we should put our coats away or possibly permanently attach them to our bodies. Last night as I walked home from the library, I wondered if the ice balls that were pelting my face were doing any serious damage.This morning we went out to do the laundry and basked in the glow (although not necessarily the heat) of the sun.
If you are in the market for a meal that will warm up your apartment (because the landlord turns the heat off the first day of spring), but still feels kind of like spring — you know, because it has (frozen) peas in it — then you’ve come to the right place. This is a family favorite. Everyone in the family eats it. Everyone likes it. It is good for when the heat is off but it is still cold outside because it bakes for an hour. But you can eat three bowls of it and not feel like it’s too heavy. Just ask Micah.
And now if you’ll excuse me, I’m going to watch Jimmer and the crew.
Curried Brown Rice with Tomatoes and Peas from The New Best Recipe
2 tablespoons unsalted butter
1 small onion, chopped medium
1 1/2 teaspoons hot curry powder (we use a mild curry powder)
1 tablespoon fresh minced ginger
1 medium garlic clove, minced or pressed through a garlic press
1 14.5 ounce can diced tomatoes, drained
1 1/2 cup uncooked brown rice (length of grain does not matter)
2 1/3 cups low-sodium vegetable broth (we use chicken bullion)
1/2 cup frozen peas, thawed
Heat the butter in a non-stick skillet over meadium-high heat until foaming; add the onion and cook, stirring occasionally, until translucent (3 minutes). Add the curry powder, ginger, garlic, and 1/4 teaspoon salt; cook until fragrant (1 minute). Add the tomatoes and cook until heated through. Set aside.
Preheat oven to 375. Spread the rice in a 8×8 inch baking dish. Bring broth to a boil, covered, in a saucepan over high heat. Once it boils, add 1/8 teaspoon salt and pour over the rice. Stir the tomato mixture into the rice and spread into an even layer. Cover with a double layer of foil and bake 1 hour 10 minutes. Remove the dish from the oven, stir in the peas, and cover. Let stand for 5 minutes. Uncover and let stand for 5 more minutes.
Posted: March 24th, 2011 under recipes.