{Curried rice}
1 ½ cups brown rice
4 cups water
1 teaspoon salt
2 tablespoons oil
1 garlic clove, minced
½ cup chopped onion
½ cup chopped green pepper
½ cup sunflower seeds
½ cup golden raisins
¼ teaspoon curry power (or to taste)
In a covered sauce pan, bring 3 cups of water and salt to boil. Add rice. Bring to a boil again. Reduce heat and simmer, covered, for about an hour. Meanwhile, in a large frying pan, heat oil on medium heat. Add onion and garlic. Stir for about two minutes. Add peppers, seeds, curry and salt. Stir for another few minutes. Add raisins and 1 cup water, reduce heat and simmer with lid ajar for about 10 minutes or until the liquid has reduced by half. Combine curry mixture with rice about 15 minutes before rice is done, mixing gently to keep rice fluffy. Cook together without stirring until done. Mix once lightly and serve.
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