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 balsamic vinegar and olive oil.