Curried Brown Rice

• 2 tablespoons olive or canola oil
• 4 cardamom pods
• One 2-inch cinnamon stick
• 5 tablespoons chopped onions
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 cup brown rice
• 2 cups chicken stock or vegetable stock
• Salt

1. Pour the oil into a small, heavy pan and set over medium-high heat.
2. When hot, put in the cardamom and cinnamon.
3. Stir once or twice and add the onions.
4. Stir and fry until the onions turn brown at the edges.
5. Lower heat to medium and put in the turmeric, cumin, and cayenne.
6. Stir once and add the rice, stock, and 1/4 teaspoon salt if the stock is salted, 1/2 teaspoon if it is not.
7. Stir and bring to a boil.
8. Cover tightly, turn heat to very, very low, and cook for 45 minutes.
9. Take covered pan off the heat and leave for 10 minutes.

olive, cardamom pods, cinnamon stick, onions, ground turmeric, ground cumin, cayenne pepper, brown rice, chicken, salt

Taken from www.epicurious.com/recipes/food/views/curried-brown-rice-373868 (may not work)