Curried Brown Rice with Tomatoes and Peas

Name: Curried Brown Rice with Tomatoes and Peas
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, unsalted butter; 1 , small onion, chopped medium (about 2/3 cup); 1 1/2 teaspoons, curry powder; 1 tablespoon, minced fresh ginger; 1 medium clove, garlic, minced or pressed through garlic press; , table salt; 1 , can diced tomatoes (14 1/2 ounces), drained; 2 1/3 cups, low-sodium vegetable broth; 1 1/2 cups, long-grain brown rice or medium-grain brown rice, or short-grain brown rice; 1/2 cups, frozen peas, defrosted

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Appears in Cook's Illustrated May/June 2004

Forget the instructions on the back of the bag, unless you want scorched or mushy rice.

SERVES4 to 6

TIME2 hours

WHY THIS RECIPE WORKS

For our brown rice recipe, we cooked the rice in the oven to approximate the controlled, indirect heat of a rice cooker, eliminating the risk of scorching. Experimenting with proportions, we discovered why most brown rice is sodden and over...

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