Curried RiceAn East Indian Staple (if Brown Rice Counts!)

• 3 tablespoons butter
• 1/2 cup finely chopped white onion
• 1 clove garlic, finely minced
• 2 teaspoons curry powder
• 1 cup brown basmati rice
• 1 bay leaf
• 1 3/4 cups fresh or canned chicken broth

1. Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
2. Add the onion and garlic.
3. Stirring constantly, cook until the onion is wilted, about 2 minutes.
4. Stir in the curry powder and rice.
5. Add the bay leaf and broth.
6. Cover, reduce the heat to low, and cook until the rice is tender, 25 to 30 minutes.
7. Stir in the remaining 1 tablespoon butter, fluff the rice, and serve.

butter, white onion, clove garlic, curry powder, brown basmati rice, bay leaf, chicken broth

Taken from www.epicurious.com/recipes/food/views/curried-rice-an-east-indian-staple-if-brown-rice-counts-391523 (may not work)