Brown Rice Curry Recipe

Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent about 5 minutes.

In a separate saucepan bring 2 cups chicken stock to a boil.

Stir brown rice curry powder turmeric thyme and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat cover and simmer until all liquid is absorbed and rice is tender about 40 minutes.