Brown Rice Curry

Brown Rice Curry Curried rice is a favorite of mine, especially with fish dishes.

• Step 1

  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.

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• Step 2

  In a separate saucepan, bring 2 cups chicken stock to a boil.

• Step 3

  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.

Per Serving: 225 calories; protein 3.5g; carbohydrates 30.7g; fat 10.1g; cholesterol 23.3mg; sodium 406.6mg.