Spicy Rice
This recipe was created for my Chicken Shawarma recipe but honestly this rice is so flavourful that this can be served as a side. This is reminiscent of a risotto only it’s with brown rice and prepared like traditional rice.
Serves 4
1 tbsp extra virgin olive oil
1 Medium onion, diced
1 Cup brown rice
3 Cloves garlic, crushed
2 ¼ Cup water
1 tsp curry powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
3 Green onions, sliced
Heat the olive oil over high heat in a medium-sized saucepot with a tight-fitting lid. When the oil is hot, it will ripple, add the onions and season lightly with salt and pepper.
Saute for about 5 minutes, until the onion are soft and translucent.
Add the garlic, sauté it for 30 seconds, careful not to let it burn.
Add the water to the pot, scrape the bottom of the pot with a wooden spoon to release any flavour that may be trapped there (deglazing).
Add the rice, curry, cumin, salt and pepper; mix well.
Let the pot come to a boil and then cover with the lid and drop the heat to medium low and let the pot simmer until the rice is soft and tender; about 45 minutes to an hour.
When the rice is cooked, stir in the green onion.
Taste and adjust seasoning before serving.
Notes:
- I find brown rice takes longer to cook then the package indicates, just test the rice and cook it to your own preference.
- You can use white rice in place of brown rice; just cook the rice according to package directions.
