Ginger Curry Rice

I was shocked to realize that it's been nearly a month since I shared Al's yummy Marinated Lamb recipe with you, and I feel obligated to round out the meal with the Ginger Curry Rice that was served with the meal. I'm not sure when else you'd use this rice recipe, but I'm ready to bring closure to my "lamb phase" for now, and it wouldn't be complete without this side dish.

Ingredients:
2 Tablespoons Butter
2 Cups chopped Onion

1/2 Cup chopped Celery

1/2 Cup chopped fresh Ginger

2 Tablespoons Curry Powder

2 Teaspoons chopped Garlic
1/2 Teaspoon Cayenne Pepper

4 Cups Chicken Stock
2 cups rice*

*I used a 16 ounce package of Trader Joe's "Brown Rice Medley" as my base ("a delicious blend of long grain brown rice, black barley & daikon radish seeds"), but if you don't have a Trader Joe's nearby, any 2 cups of rice will do - well, not the quick cook kind.

Chop the onion, celery and garlic - set aside. Take your fresh ginger root (yes, I also got this at Trader Joe's) and slice/peel off the outer covering, and any parts similar to "potato eyes" - I don't know what they're called, but when you peel the ginger, you'll know what I'm talking about. Set the chopped ginger aside as well.

In your favorite large sauce pan (or dutch oven), heat the butter and cook the onion, celery, ginger, garlic, curry powder and cayenne pepper until tender and a bit translucent.

Add chicken stock and bring to a boil; add rice, stir well, reduce heat, cover, and simmer for 30 -35 minutes, or until rice is tender (follow the simmer time listed on your rice package - white rice will cook quicker, brown rice slower). Remove from heat and uncover - fluff - and serve with that yummy lamb!

And next blog will NOT be about lamb... unless I'm inundated with requests for more lamb. You dear readers will be the deciding factor.