Cooking teacher Rebekah Lin Jewell usually makes this recipe with scallions, but she couldn't find any on the day of our farmers market challenge. So she substituted chopped red bell peppers. She prefers using homemade chicken stock for the cooking liquid. The rice accompanied her Beef With Peppers (see related recipe).
Servings: 3 - 4
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 1 cup medium- or long-grain rice
- 1/2 teaspoon salt
- 1 1/4 cups water or low-sodium chicken broth, for medium-grain rice (use 1 1/3 cups liquid for long-grain rice
- 1 scallion, white and light-green parts, minced (may substitute 1/2 medium red bell pepper, seeded and finely chopped)
Heat the oil in a wok over high heat, or in a medium saucepan over medium-high heat, until it shimmers. Add the garlic and curry powder, and stir-fry for no longer than 10 seconds. Add the rice, salt and the appropriate amount of water or chicken broth. Bring the mixture to a boil and stir once, then reduce the heat to the lowest setting and cook, covered, for 20 minutes. Just before serving, fold the scallion into the hot rice. Transfer to a serving dish and serve hot.
From Fairfax cooking teacher Rebekah Lin Jewell.
Tested by Adrienne Cook.
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