Curried Brown Rice

4.7

(27)

24 Reviews

4 Photos

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

Submitted by Jeff Cummings

Published on March 9, 2020

4

Prep Time:

10 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 20 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon grapeseed oil
½ cup chopped yellow onion
2 cloves garlic, minced
1 cup brown basmati rice
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon cumin seeds
2 cups vegetable broth
½ teaspoon kosher salt

Directions

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.

Cook's Note:

I like Pensey's Hot Curry, but sweet curry will work fine.

Nutrition Facts (per serving)

233	Calories
6g	Fat
43g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 233
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	4%
Sodium 477mg	21%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 5g	9%
Vitamin C 3mg	3%
Calcium 33mg	3%
Iron 1mg	7%
Potassium 58mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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