Curried Brown Rice3 Reviews
- Prep: 10 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 20 min
“A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).” - by RepairedHam
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 233 cal
- 5.8 g
- 43.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 ver..." See morey 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!"
"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..." See more"
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