Receta de arroz integral al curry

Ingredientes

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 medium yellow (red or green bell pepper, seeded and chopped)
• 1 teaspoon curry powder
• 2 cloves garlic (finely minced)
• 1 1/2 cups Brown Basmati Rice (thoroughly rinsed)
• 3 cups vegetable stock or water
• 1 teaspoon Kosher salt (plus more to taste)
• 1/2 cup raisins
• 1/2 cup raw sunflower seeds (unsalted)
• 1 tablespoon lemon juice (or lime juce, add more to taste)
• 1 tablespoon fresh parsley (or cilantro, chopped)

Preparación

1. 1

   In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.

2. 2

   Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.

3. 3

   Add the garlic and saute for one more minute.

4. 4

   Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.

5. 5

   Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.

6. 6

   Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.

7. 7

   When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.

8. 8

   Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.

9. 9

   Sprinkle it with fresh parsley and serve.