On a hurried weeknight, side dishes like rice and vegetables are usually hurriedly prepared in a quick rice cooker or steamed in the microwave. However, there is something divinely special about spending more time and giving more attention to our side dishes that makes a dinner really stand out.
This is one of the dishes that I grew up with my mom, Serena making on occasion. It was also made by her mother, my Grandma Lois. I had fun making this rice dish today to serve with our main dish tonight for dinner. I changed the ingredients up a little bit, but found that the wonderful curry taste still stood out to me. It originally was made with white rice and took only 20 minutes to cook, but I love the deep, nutty flavor of the brown rice. It is well worth the extra time.
I hope that you will take time with this extra special side dish soon and serve it to your family and friends. You will be glad you did!
Serena's Turmeric Curry Brown Rice:
3 tablespoons coconut oil
1 large shallot, chopped finely
1 1/2 cups brown rice
1/2 teaspoon kosher salt (plus more for seasoning after rice is done cooking)
1/2 teaspoon allspice
1/2 teaspoon turmeric
1/4 teaspoon curry powder
1/8 teaspoon freshly ground black pepper (plus more for extra seasoning)
3 1/2 cups broth, hot (chicken, beef or vegetable broth)
1/4 cup chopped almonds (for topping)
1/8 teaspoon Tabasco sauce (optional)
1. Melt coconut oil in a large saucepan or Dutch oven over medium high heat. Stir in the shallot and cook until softened. Stir in the rice.
2. Add the salt and spices to the rice mixture and stir until well blended.
3. Pour in the hot broth of your choice and stir.
4. If using, add in the Tabasco sauce and bring the mixture to a boil.
5. Reduce the heat to low, place a lid on the pan and cook for 60-65 minutes or until rice is fully cooked.
6. Top with almonds to serve. This is great with all kinds of main dishes!