Ingredients
4 cups of vegetable broth
2 cups of rinsed rice basmati preferred but I used long grain
2 tbsp butter
½ diced sweet onion
2 tbsp curry powder
1 tbsp black garlic purée
1 tsp chopped garlic
1 tbsp crushed ginger
1 can rinsed garbanzo beans
Salt & pepper to taste
Dried cranberries
Dried mango
Chopped parsley
Directions
Step 1
Sauté the onion in the butter in your pan then add the rice and cook until translucent.
Step 2
Add the curry powder, garlic, black garlic, ginger and seasonings and cook about a minute or so to bloom
Step 3
Add the broth and bring the pot to a boil. Turn down to low and add the garbanzo beans. Cover and cook for 20 minutes.
Step 4
Turn the heat off and remove the lid to let the air escape for about 5 minutes before fluffing with a fork
Step 5
Add the toppings and serve right out of the pan
