Ingredients55 m servings 225 cals
- Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
- In a separate saucepan, bring 2 cups chicken stock to a boil.
- Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 225 calories; 10.1 g fat; 30.7 g carbohydrates; 3.5 g protein; 23 mg cholesterol; 407 mg sodium. Full nutrition
ReviewsRead all reviews 35
Took much longer than 40 minutes for this to get done. Rice was crunchy until I et it simmer and continue to add chicken stock to it. End result was good flavor.
I didn't have the bay leaf, but this still came out very good! I added a dash of ginger. I will be making this again and again.
I loved this recipe. It has so much flavor. I added black pepper too. It helps the body absorb tumeric better. The best part it is very healthy. I'm changing my diet due to post radiation treatm...
A great side dish but I'll cut the butter by half next time. I think I'll give it a try with wild rice too.
Delicious side dish. Substituted olive oil for the butter to make it healthier and tastier.
we really enjoyed it! I thought the flavors were Great! such a simple tasty side!!!