Curried Brown Rice With Apricots
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped fine|
|Garlic||1 Clove (5 gm), minced|
|Finely chopped dried apricots||2 Tablespoon|
|Light brown sugar||1 Teaspoon|
|Curry powder||2 Teaspoon|
|Brown rice||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
Preheat the oven to 400°F.
Melt the margarine in a 1 quart flameproof casserole set over moderate heat.
Add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the apricots and cook, stirring occasionally, 3 minutes longer.
Reduce the heat to moderately low, stir in the brown sugar and curry powder, and cook, stirring, until the sugar has caramelized 3 to 5 minutes.
Add the rice and cook, stirring, for 3 to 5 minutes or until golden.
Meanwhile, bring the water to a boil in a small saucepan and add to the casserole along with the lemon juice, pepper, and thyme.
Cover, transfer to the oven, and bake for 45 to 50 minutes or until all the liquid is absorbed and the rice is tender.