Curried Baked Brown Rice with Tomatoes and Peas

Ingredients

• 1 1/2 cups long-grain brown rice
• 2 Tbs. unsalted butter
• 1/2 tsp. Vanns Kosher Salt, divided
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 1 Tbs. fresh ginger root, peeled and minced
• 1 1/2 tsp. Vanns Curry Powder, mild or hot, depending on preference
• 1 14-oz. can diced tomatoes, juices drained and reserved
• 1/2 cup frozen peas, thawed
• Small handful cilantro leaves, chopped, for serving

Preparation

1. Preheat the oven to 375°F. Spread the dry brown rice evenly over the bottom of an 8-inch square baking dish.
2. Melt the butter in a medium skillet over medium heat. When foam subsides, add the minced onion and 1/4 tsp. Kosher Salt and cook until translucent, around 3-5 minutes. Stir in the minced garlic, minced ginger, and curry powder, and cook until fragrant, about 1 minute. Stir in the diced tomatoes and cook until heated through, 2-3 more minutes. Set the mixture aside.
3. Pour drained tomato juices into a liquid measuring cup and add water to reach 2 1/3 cups of liquid. Pour liquid into a small saucepan and add 1/4 tsp. Kosher Salt. Bring to a boil, covered. As soon as the liquid is boiling, pour it over the rice in the baking dish, and then stir in the tomato mixture. 
4. Spread the rice mixture evenly over the bottom of the dish and cover tightly with 2 layers of aluminum foil. Bake in the oven for 70 minutes.
5. Remove dish from oven and remove aluminum foil. Fluff the rice with a fork, stir 1/2 cup thawed peas into the rice and then cover with a kitchen towel. Let stand for 5 minutes, uncover, and let stand for 5 more minutes. Sprinkle with cilantro leaves and serve immediately.

Serves 6. Adapted from The Cook’s Illustrated Cookbook.

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