Curried Baked Brown Rice with Tomatoes and Peas

By norsegal8

To minimize any loss of water through evaporation, cover the saucepan and use the broth as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped medium (about 2/3 cup)
• 1 1/2 teaspoons curry powder
• 1 tablespoon minced fresh ginger
• 1 medium clove garlic, minced or pressed through garlic press
• Table salt
• 1 can diced tomatoes (14 1/2 ounces), drained
• 2 1/3 cups low-sodium vegetable broth
• 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
• 1/2 cups frozen peas, defrosted

Details

Servings 4

Preparation

Step 1

1. Heat butter in medium nonstick skillet over medium-high heat until foaming; add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add curry powder, ginger, garlic, and 1/4 teaspoon salt; cook until fragrant, about 1 minute. Add tomatoes and cook until heated through, about 2 minutes; set skillet aside.

2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

3. Bring vegetable broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in 1/8 teaspoon salt and pour broth over rice. Stir tomato mixture into rice and spread/rice tomato mixture in even layer. Cover baking dish tightly with doubled layer foil. Bake rice 1 hour and 10 minutes until tender.

4. Remove baking dish from oven, uncover, and stir in peas. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.