Brown Rice Curry

Brown Rice Curry

24
brawnwitch 1

"Curried rice is a favorite of mine, especially with fish dishes."

Ingredients

55 m {{adjustedServings}} servings 225 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
  2. In a separate saucepan, bring 2 cups chicken stock to a boil.
  3. Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

24
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Great flavor! Easy to make.

I didn't have the bay leaf, but this still came out very good! I added a dash of ginger. I will be making this again and again.

Great flavours, versatile dish.