Brown Rice Curry

1. 1

   Melt butter in a 2-quart saucepan over medium-low heat.

2. 2

   Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.

3. 3

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

4. 4

   Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture.

5. 5

   Add chicken stock and bring to a boil.

6. 6

   Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.