We add the fresh lime after the rice is cooked in curry. Then add the fresh basil. A simple fat-free lunch or late night snack. Steve eats it with a little ketchup or barbecue sauce and loves it!

Makes 6 cups

2-1/4 c. water

2 t. sea salt

1 t. or more mild curry powder

2 c. parboiled long grain white rice

juice of 2 fresh limes

2 hefty handfuls sliced fresh basil leaves

Combine water, salt and curry in saucepan. Bring to boil. Add rice, stir, return to boil. Cover tightly, reduce heat to low and cook 15 minutes.

Remove cover and fluff with fork, then add lime juice and basil. Toss to evenly coat and serve, or cover and refrigerate to reheat and serve later.

Notes: Serve alone or mix with steamed vegetable of choice. Not every dish you eat needs to contain all food groups. Sometimes it’s nice just to have a simply flavored rice.

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