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Curried Brown Rice

Curried Brown Rice

  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
RepairedHam

RepairedHam

A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
  2. Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Charlee
4

Charlee

12/8/2012

This was really good! I used a whole onion instead of just half. Hate to waste veggies (there's a thing going around on the net saying you should not keep cut onions for future use). This rice is very flavorful and the fragrance in the house while it cooks is amazing! I threw in a handful of dried cranberries when it was done. Will definitely make this again!

merlion
2

merlion

4/3/2013

Color is very pretty and the taste great! Makes me want to put some raisins in it!

pelicangal
1

pelicangal

2/1/2013

We really liked this recipe. I did increase the curry powder by 1 teaspoon but then again we like the curry flavor. Will definitely make this again. thanks for posting the recipe

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