Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 1/2 teaspoons yellow curry powder
- 1/2 teaspoon ground turmeric
- 2 1/4 cups low-sodium vegetable broth
- 1/2 cup frozen peas, optional
- Salt and pepper, to taste
- Chopped fresh cilantro or parsley, for garnish (optional)
Instructions
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
- In a medium saucepan, heat olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 3 minutes.
- Stir in the minced garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder and ground turmeric; stir and cook for 30 seconds.
- Add the rinsed rice to the saucepan and stir to coat the grains with the spice mixture.
- Pour in low-sodium vegetable broth and stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- If using, stir in frozen peas during the last 5 minutes of cooking. Add more curry powder or turmeric if desired.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork, then season with salt and pepper to taste.
- Garnish with chopped fresh cilantro or parsley, if desired.