Curried Brown Rice

Curried Brown Rice

7
RepairedHam 1

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

Ingredients

1 h 20 m {{adjustedServings}} servings 233 cals
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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

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  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.

Footnotes

  • Cook's Note:
  • I like Pensey's Hot Curry, but sweet curry will work fine.
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Reviews

7
  1. 9 Ratings

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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 ...

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

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