This rice actually has a pretty good flavor all by itself, but it’s perfect with the curried lentils.
You can make any amount you want, but if you’re making it to go with the curried lentils, this will make the right amount.
- 2 cups basmati rice (if you don’t have basmati, you can use whatever rice you have on hand)
- 2 Tbs butter
- a handful of chopped onion (or a few sprinkles of onion powder if you ran out of onion after the curried lentils…)
- some garlic (minced, garlic powder, whatever you have. I used 2 cloves and mashed them through my garlic press.)
- 1/2 – 1 tsp Better Than Bouillon chicken base or dehydrated chicken stock base (this adds some extra flavor, but if you don’t have any, don’t worry about it)
- 2 tsp curry powder (see my note on curry powder)
- salt and pepper to taste
- just a little less than 4 cups water
You can start making this as soon as you turn the curried lentils down to simmer, and they will finish around the same time.
- Rinse and drain the rice.
- Melt the butter in a pan and sauté the onion and garlic on medium heat until tender.
- Add the rice and sauté until well mixed. Add the chicken base and seasonings and sauté for another couple of minutes.
- Pour in the water, bring to a boil, reduce heat and simmer for the amount of time listed on the rice package directions (typically it will be around 20 minutes).