CURRIED RICE

Now that it's summer, we are always throwing stuff on the grill. I wanted to share some of my side dishes with you to add a little kick to your weekend BBQs. This is also a great vegan meal that goes well with grilled veggies on top. 

INGREDIENTS

1 medium onion finely chopped, 3 garlic cloves, finely chopped

1 1/2 tablespoons olive oil, 1 1/2 tablespoons coconut oil, 4 teaspoons curry powder, 2 cups brown rice, 2 cups water, 2 teaspoons salt, 4 clovers, 1 cup vegetable broth.

Cook onion and garlic in oil in a heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.

Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.

Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.