Brown Rice with Soya Curry

I'm still not 100% at having a liking to soya. I guess if you have never had it before, it's hard at first. This time I decided to make the chunks into smaller pieces to see if that would make a difference and get me to atleast eat the curry, instead of swallowing or chewing disgustingly. The soya curry was cooked the same way as the last recipe, labeled under S. African. Bhavnesh liked it, but I still do not think I will change my mind. I was trying to pick out all the soya and only ate the other veggies. Oh well, the gravy will have to do ..

As everyone knows, brown rice has more nutritional value than white. I never ate brown rice either before meeting Bhavnesh. Learning to cook brown rice was difficult initially. I didn't know any better so the first time, I cooked it just like white. Almost an hour later, I got very frustrated because I kept adding so much water and it still wasn't cooking fast enough. I steered away from brown rice for a while, until Bhavnesh asked me to buy and cook it more.

1 cup brown rice, washed a few times and drained
2 1/2 cups rice
Salt per taste
1 tbsp ghee/oil

1. Heat the oil/ghee in pot. When hot, add the brown rice and stir fry until the oil/ghee covers each grain.
2. Then add the water and salt and let come to a boil. Close lid, reduce heat to low/simmer and let cook for about 45 minutes.
3. Open lid and fluff up the rice. Voila, it's that easy!

Now that's the way you would make it with American brown rice. The pack of brown rice from here says on the label that it cooks in 20 minutes, and it did without me having to add any extra water. Yay!

We ate the brown rice with soya curry and carrot raita.

1 cup yogurt
1 small carrot, shredded
1 tsp cumin powder
1 tbsp green chili-garlic-ginger paste
1/2 tsp red chili powder
Salt per taste
Dash of milk to loosen up yogurt

Mix all of the above ingredients together and chill before serving.