Brown Rice Curry

Brown Rice Curry

25
brawnwitch 1

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

Ingredients

55 m servings 225 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

25
  1. 32 Ratings

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Most helpful

Great flavor! Easy to make.

Most helpful critical

Took much longer than 40 minutes for this to get done. Rice was crunchy until I et it simmer and continue to add chicken stock to it. End result was good flavor.

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.

A great side dish but I'll cut the butter by half next time. I think I'll give it a try with wild rice too.

we really enjoyed it! I thought the flavors were Great! such a simple tasty side!!!

I loved this recipe. It has so much flavor. I added black pepper too. It helps the body absorb tumeric better. The best part it is very healthy. I'm changing my diet due to post radiation treatm...

Added chicken and vegetables

Very very good! I would write more but I need to go see if there are any leftovers.

ABSOLUTELY LOVED IT! SO EASY TO MAKE AND GREAT FLAVOR. THANKS FOR SHARING!