Lemon Curry Rice

Geema's Note:

You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder.

• Total Time: 38 mins
• Prep Time: 8 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 cup uncooked regular long grain rice
• 1 teaspoon grated lemon, rind of
• ½ teaspoon curry powder
• ¼ teaspoon garlic salt
• ¼ teaspoon pepper
• 2 tablespoons toasted sliced almonds
• 2 tablespoons minced crystallized ginger

Directions:

1. Heat the broth, and lemon juice in a medium saucepan until boiling.
2. Add the rice, stir, and turn heat to low.
3. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
4. Remove pan from heat.
5. Stir in lemon peel, curry powder, garlic salt and pepper.
6. Cover and let sit for 10 minutes.
7. Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.

Reviews

[sugarpea]

Loved the rice with the exception of the crystallized ginger. Didn't care for the sweetness of it. I'll make it again but with fresh grated ginger or no ginger at all. Otherwise, the balance of spices and textures was wonderful! Thanks, Geema.

[Mirj]

Absolutely delicious! The curry and the lemon give the rice an amazing flavor. I left out the ginger since I was eating with ginger-haters (sad, misinformed people), and it was still delicious! Next time I'm going to add some raisins or craisins, make it a little fruity as well as nutty.

[Chef DMR]

This is some good stuff. The only thing different that I did was that I doubled the curry (I love me some curry). Excellent dish!!