Phodanicha Bhaat (Spiced Brown Rice)
Servings: 6 servings
- 1 cup brown rice , cooked (I mix the brown rice with 3 cups of water in a saucepan, bring it to a boil, turn the heat down to low, slap on a lid, and let it cook, undisturbed, for 45 minutes. Let the rice stand, covered, for another 10 minutes before opening)
- 1 dry red chilli , broken into pieces
- 1 tsp canola or other vegetable oil
- 1 tsp cumin seeds
- 1 1- inch cinnamon stick
- 3 cloves
- 1 bay leaf
- 12-14 curry leaves
- 1 onion , finely chopped
- 1 tomato , finely diced
- 2 tsp garam masala or sambar powder
- 1/2 tsp turmeric powder
- Salt to taste
- Coriander for garnish
Heat the oil in a wok or large skillet and add the cumin seeds. When they sputter, add the cinnamon, cloves and bayleaf. Stir for 30 seconds.
Add the onions, curry leaves and a pinch of salt, and stir-fry for five minutes until the onions start to soften.
Add the tomato and sambar and turmeric powders. Stir together.
Add the rice and salt to taste and mix everything thoroughly. Let it all warm through, about five minutes.
Garnish with coriander.
Nutrition estimate per serving (for six servings): Calories 54, Total Fat: 1.1 grams, Cholesterol 0 mg, Potassium 88.3 mg, Dietary Fiber 1.1 grams, Sugar 0 grams, Protein 1.2 grams.