Recipe by Matt Campbell
Somewhere between a pilaf and fried rice. Not much of a complete dish in itself, but would make an excellent bed of rice for another dish - hence the name. (I'm going to try it with Bergy's "Chicken with a Zing" next time.) PS - I found the "Oriental Curry Powder" in a local oriental grocery, and nowhere else. It's less hot & spicy than regular curry powder, and sweeter. You could try substituting some homemade Garam Masala instead. PPS - Might also benefit from some wine or sherry in the oil vinegar mix.
- 1 cup basmati rice (uncooked volume)
- 1⁄4 cup cider vinegar
- 1⁄4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 -2 ounce fresh gingerroot, minced
- 1⁄2 teaspoon oriental-style curry powder
- 1 1⁄4 cups chicken broth
- 1 medium onion, diced coarsely
Directions See How It's Made
- Rinse/soak rice if it's imported, or if you have package directions which tell you to.
- I empty the water and refill until the water stops clouding up.
- Mix oil, vinegar, garlic, ginger,& curry power in a cup and set aside.
- Let these flavours blend while rice is cooking.
- (You may want to re-mix once or twice while rice is cooking if the mixture separates too much).
- Cook Rice in Chicken broth (no water) in 2 qt saucepan, covered, for 12 minutes.
- When done, remove lid and fluff with fork.
- Rice should be mostly"dry" with no excess liquid in pot.
- Warm up a wok, or wok-like pan, on medium-low heat.
- Add oil/vinegar/spice mix to wok, then add onion and sauté for about 1 to 2 minutes.
- Add rice to wok, stir thoroughly for 2 to 5 minutes.
- Serve hot.