Thinking outside of the rice box
I used to enjoy the convenience and flavor of a boxed curry rice mix, until the cost shot up to nearly $3.00 a box. That was all it took to send me into the kitchen to replicate the taste.
It turns out that making curry rice from scratch is pretty easy. Curry powder is a mixture of spices, which adds a lot of flavor all by itself. I threw in some cumin for good measure, but I think this rice would be good without it as well.
Below is the recipe I currently use whenever the craving for curry rice strikes. It’s not an exact replica of the packaged mix I used to buy, which got some of its flavor from carrots and peppers, so I might continue to tweak the recipe. But for now, this is a tasty side dish that is almost as convenient as opening a box.
2 teaspoons olive oil
1/2 cup uncooked long grain rice
1 small onion, chopped
1 cup vegetable or chicken broth
1 clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
Heat oil in a saucepan over medium-high heat. Add rice and onion; cook until rice is lightly browned and onion is tender, about 3 to 5 minutes. Stir in broth, garlic, curry powder, cumin, and turmeric; bring to a boil. Reduce heat to low; cover and simmer 12 minutes.
Stir in corn and peas. Cover and continue to simmer until rice and vegetables are tender, about 3 to 6 additional minutes. Makes 4 servings.
Filed under: Blog, Gluten Free
