Spin the wheel

Curried brown rice

  • 3 tablespoons butter
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 500ml chicken stock
  • 200g brown rice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Melt butter in a saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
  • In a separate saucepan, bring chicken stock to the boil.
  • Stir brown rice, curry powder, turmeric, thyme and bay leaf into onion mixture. Add chicken stock and bring to the boil. Reduce heat, cover and simmer until all liquid is absorbed and rice is tender, about 40 minutes.