Brown Rice

Brown Rice

Ingredients:
½ tsp chili powder
½ tsp garam masala

Directions:
1
In a 4-qt/3.8-L saucepan with a lid, heat the oil over high
½ tsp salt
heat. Add the mustard and cumin seeds and cook until the
1 cup/215 g long-grain
mustard seeds start to pop. Add the tomatoes, onions, turmeric,
brown rice
and ginger and sauté, lowering the heat to medium. Cook
Chopped peanuts or until the onions are soft and the tomatoes are bursting. Add
toasted coconut, for
the chili powder, garam masala, and salt and stir, then add
garnish (optional)
the rice and 2 cups/480 ml water and bring to a boil. Cover
and reduce the heat to low.
4
SERVES
2
Cook for 45 to 50 minutes, until all the water is absorbed
and the rice is tender. Let the pan stand, covered and off the
heat, for 5 or 10 minutes to finish steaming. Serve the rice
garnished with the peanuts, if desired.
272
273
SIDE
DIShES
Inspired by the flavors in a traditional paella, this
4 tbsp/60 ml olive oil
hearty brown rice dish is much easier to make
1½ cups/180 g chopped
than paella, and no seafood is involved. Fresh arti-
onions
chokes are worth the time to trim, as their subtle
2 garlic cloves, minced
flavors lift the dish up to company-worthy fare.
1 cup/215 g short-grain
brown rice
Spanish
3 tbsp tomato paste/
puree