By Brita Zeiler, Bulk Herb & Tea Buyer
Ingredients
1 yellow onion, diced
2 tablespoons ghee or coconut oil
2 tablespoons sweet curry powder
1/4 cup coconut flakes
2 cups long grain brown rice
5 cups water or stock
salt to taste
1 pomegranate seeded
1/4 cup cilantro finely cut (optional)
Sauté the diced yellow onion in the ghee or coconut oil in a medium size pot over medium heat until the onion is translucent.
Add the sweet curry powder and coconut flakes and sauté lightly to evenly toast spices, for about 30 seconds. Keep an eye on the pot, stirring constantly to make sure nothing burns! Turn heat down from medium to low if needed.
Add rice and water to the pot and stir for a few seconds to prevent rice from sticking to the bottom of the pot.
Add salt to taste. I like about 3 tablespoons.
Cover the pot with a lid and let simmer on medium-low heat for about 30 minutes. Stir the rice about every 10 minutes to ensure even cooking. Taste occasionally for done-ness.
Once the rice is fully cooked, remove from heat and serve with a garnish of pomegranate seeds and cilantro. You should have about 4 generous servings.
