INGREDIENTS
- Short grain brown rice - 1 to 1 1/2
cup, best is organic
- One large yellow onion - chopped.
- Curry paste or curry powder - yellow
or red Indian (not Thai)*
- Olive oil
- Cumin
- Chili pepper
- Sesame oil
- Cilantro - chopped
- Raisins - one cup
- One apple - cored and chopped (not
peeled)
- Honey
- Salt
- Celery - chopped
- Snow peas - stringy ends chopped
off, then chopped
- Bell pepper, red, green, or yellow
- chopped
- Green onions - chopped
Italics =
optional ingredients
*If cooking
gluten-free, use gluten-free curry paste or powder
DIRECTIONS
1 Prepare
the brown rice.
Put rice in
a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil,
cover, lower the heat on very low, let simmer for 45 minutes, take off heat and
keep covered for at least another 10 minutes.
2 Prepare
onions and curry oil.
In a large saucepan
put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons
of curry paste (if it is mild) or add a couple of tablespoons of mild curry
powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if
you have it. Let the curry simmer for a minute. Add the chopped yellow onion
and cook until translucent.
3 Mix
rice and onions.
In a large
mixing bowl, put in the hot rice and then fold in the onions with the curry
infused oil in which they were cooked. You'll need to use a strong wooden spoon
to mix. Taste test the rice at this point. If it needs more curry flavor, heat
some more curry powder, chili, and cumin in olive oil for a few minutes and add
to the rice to desired spiciness.
4 Add
other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell
pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to
taste.