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Makes 6 gigantic side servings or medium-small main dishes. From Cook’s Illustrated Best Light Recipe.

• 1 1/2 cup long-, medium- or short-grained brown rice (uncooked)
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 1 1/2 teaspoon hot curry powder
• ½ teaspoon salt
• 1 can (14.5-ounce size) diced tomatoes, drained
• 2 1/3 cups low-sodium vegetable or chicken broth
• 1/2 cup frozen peas, thawed

1. Adjust oven rack to middle of the oven and heat oven to 375F.
2. Spread dry rice evenly on the bottom of an 8×8 baking dish.
3. Combine oil, onion, ginger, garlic, curry powder, and salt in a medium saucepan. Cook covered on medium-low for 8-10 minutes, until onions are soft. Add tomatoes and cook until uncovered heated through, about 2 minutes. Add broth, cover again, and bring to a boil.
4. Pour saucepan contents into baking dish, cover with a double layer of tin foil, and bake until rice is tender, about 1 hour and 10 minutes.
5. Remove, let cool for a minute or two, stir in peas, and serve. Makes a nice meal on its own, or a side for a lean protein.

source: http://cheaphealthygood.blogspot.com/2009/08/curried-brown-rice-with-tomatoes-and.html

tags: vegetarian, vegan, pareve, crockpot, slow-cooker