Rice with Ginger and Curry

Categories: side

Ingredients

• 2 t. butter
• 1 t. vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup basmati or jasmine rice
• 1 1/4 teaspoons curry powder
• 1 1/2 tablespoons grated ginger
• 1/4 teaspoon saffron (optional)
• 2 cups chicken broth
• 1/4 cup chopped cilantro (optional)

Directions

1. Crush saffron threads and soak in 1 tablespoon warm water for 10 minutes.

2. In a heavy saucepan, combine the butter, oil, and onions, cover, and cook over low heat until the onions are soft, about 5 minutes. Uncover, increase the heat slightly, stir in the garlic, and cook, stirring, until the onions are golden, about 3 minutes longer. Add the rice and curry powder and cook, stirring, for 2 minutes to coat the rice with the spices and oil. Stir in the ginger and saffron with its liquid, if using, and cook for 30 seconds.

3. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 17 minutes or until the rice is tender, but still firm. Turn off the heat and let the rice sit undisturbed for 5 minutes. Garnish with the cilantro, if desired, and serve.

4. variations: add chopped apple; chopped dried apricot, raisins, or currants; toasted sliced or slivered almonds

5. substitute any other mild grain such as quinoa, millet, brown rice, barley (with necessary adjustments in amount of liquid and cooking time)

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