Curried brown rice salad

• Produce

  • 1/4 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1/2 cup Onion

• Canned Goods

  • 2 1/2 cups Vegetable broth

• Condiments

  • 1/4 cup Lemon or lime juice, fresh

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 tbsp Curry powder
  • 3/4 tsp Kosher salt
  • 1 Kosher salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1/3 cup Nuts

• Other

  • 1/3 cup Raisins (regular or golden

Found on familyfoodonthetable.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 cup brown rice
• 2 1/2 cups vegetable broth (you can sub chicken broth or water)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup fresh lemon or lime juice (I like both ways!)
• extra kosher salt and black pepper, to taste
• 1/3 cup raisins (regular or golden)
• 1/3 cup chopped nuts (see notes)
• 1/4 cup chopped fresh cilantro (or sub parsley)

Directions

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
• Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
• Add the brown rice and stir to coat with curry powder and oils. Add chicken or vegetable broth, salt and pepper and cayenne pepper (if using). Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
• Let stand, covered, for 5-10 minutes.
• Stir in lemon or lime juice and remaining one tablespoon olive oil. Let the rice cool slightly then refrigerate until completely cool, about an hour.
• When ready to serve, fluff the rice then stir in raisins, cilantro or parsley and nuts. Taste and adjust seasonings: sometimes I add a little extra lemon or lime juice, salt or pepper.