2 c. basmati rice 3 c. water 1/3 c. olive oil 1 heaping tbsp. curry powder 1 tsp. ground cumin 1/2 tsp. ground nutmeg 1/2 tsp. ground cardamom 2 tsp. tamari Juice of 1/2 lemon In large flameproof casserole combine rice and water and generous pinch of salt.
Bring water and generous pinch of salt to a boil. Add rice and cover. Cook until tender, 12-20 minutes, until water is absorbed. Transfer rice to large bowl.
Heat olive oil in skillet and add curry powder, cumin, nutmeg and cardamom. Cook over low heat for 1 minute to mellow spices. Pour mixture over rice and add tamari and lemon juice.
This rice is excellent with a salsa of fresh tomatoes, scallions and lots of chopped fresh cilantro mixed with basalmic vinegar and olive oil.