Instructions: 1. Place rice in sieve and rinse until water runs clear. Drain well.

2. Heat oil in large non-stick saucepan. Add onion and garlic and cook gently for a few minutes until fragrant but not brown. Stir in garam masala and cook for 30 seconds until very fragrant.

3. Add rice and cook for a few minutes, stirring constantly, until rice is well coated with onion mixture.

4. Add hot chicken stock and bring to boil. Cook, uncovered, for about 5 minutes. Cover and cook gently for 30 to 35 minutes for brown rice or 10 to 15 minutes for white rice. Allow rice to rest for 10 minutes before serving. Season with salt to taste.

Bonnie Stern writes a weekly column for the Toronto Star, has two cooking shows on Canadas "Womens Television Network" and still manages to produce cookbooks. I think she has a new one just released or about to be, but the title escapes me. She used to operate a cooking school and kitchenware store too, but I think she has closed these recently. I have several low-fat recipes by Bonnie Stern, mostly from two similarly named collections, Heart Smart Cooking with Bonnie Stern, and More Heart Smart Cooking with Bonnie Stern. The squash soup recipes I have posted at least once are from these books. Here is another recipe of hers, not yet tried by me. According to my categories, however, I have previously posted this one to Recipelu.

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