Curried Brown Rice Recipes
BROWN RICE CURRY
Curried rice is a favorite of mine, especially with fish dishes.
Provided by brawnwitch
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- In a separate saucepan, bring 2 cups chicken stock to a boil.
- 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.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 406.6 mg, Sugar 0.9 g
CURRIED BROWN RICE
A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).
Provided by Jeff Cummings
Categories Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g
CURRIED BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.
CURRIED RICE PILAF
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.
CURRIED BROWN RICE SALAD
Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED SHRIMP WITH BROWN RICE
We just made this again and everyone likes it (except for the shrimp hater). It's not too strong a curry flavor as made. Add more if you like it stronger.
Provided by WI Cheesehead
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat a large, nonstick skillet with cooking spray and preheat over medium heat.
- Add the shrimp, onion and garlic and cook, stirring frequently, for about 4 minutes or until shrimp turn pink and are thoroughly cooked.
- Add the peas, broth and curry paste, reduce heat to medium. Cover and cook for a minute or two or just until the peas are thawed and heated through.
- Add the rice and sesame oil. Toss the mixture gently over medium heat for a minute or two or until heated through.
- Add more broth if mixture seems too dry. Serve hot.
Nutrition Facts : Calories 330.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 172.8, Sodium 269.6, Carbohydrate 41.8, Fiber 4.3, Sugar 2.4, Protein 28.8
CURRIED BROWN RICE AND PEAS
My mom use to make this when we were vegetarians, it came from the New Vegetarian Cuisine cookbook. (IBN:0-87596-168-1) However, I did modify the recipe as I'm not allowed to have certain ingredients due to being pregnant. I will include those but will put optional beside them. Either way tastes great! And is very easy to make, and leaves the house smelling like curry yum!
Provided by ChrissyVas
Categories Curries
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
- Stir in the rice and mix until coated with oil.
- Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
- Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 343.2, Fat 4.7, SaturatedFat 0.8, Sodium 237.8, Carbohydrate 65.8, Fiber 6, Sugar 5, Protein 9.7
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5/5 (13)
Total Time 1 hr 25 mins
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Calories 411 per serving
- In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, curry powder, coconut sugar, garlic powder, cayenne, salt and pepper. Add tofu cubes and toss with the marinade. Let sit while you chop all your veggies, or place the tofu in the fridge for up to 24 hours.
- When tofu is done marinating, add 1 tablespoon of olive oil to a large pot and place over medium high heat. Once oil is hot, add in tofu and cook for 3-6 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
- In the same large pot, place over medium heat and add ½ tablespoon olive oil, plus garlic, mushrooms, onion, bell pepper and carrots. Saute for 5 minutes until mushrooms and onions begin to cook down.
- Next add in brown rice, coconut milk, water, peas, yellow curry powder, turmeric, salt, pepper. Bring mixture to a light boil, then cover, reduce heat to low and cook for 40-45 minutes, then remove from heat and let sit for 10 minutes before fluffing rice with a fork.
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From familyfoodonthetable.com
4.5/5 (23)
Total Time 55 mins
Category Side Dishes
Calories 258 per serving
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
- Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
- Add the brown rice and stir to coat with curry powder and oils. Add chicken or vegetable broth, salt and pepper and cayenne pepper (if using). Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
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From cookingnook.com
Cuisine Indian
Total Time 20 mins
Category Main Course, Main or Side, Side Dish
Calories 368 per serving
- Add the peas and cook for 2 minutes. Add the seeds, raisins and spices in the butter or oil and stir to coat.
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5/5 (60)
Total Time 30 mins
Category Sides
Calories 365 per serving
- Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
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From foolproofliving.com
5/5 (1)
Total Time 1 hr 30 mins
Category Side Dish
Calories 443 per serving
- Rinse rice under warm running water. Place it in a medium pan with stock and salt, and bring it to a boil. Turn down the heat to low and simmer for 50 minutes with the lid on. Set aside to rest.
- Meanwhile, in a different pan, sauté onions, stirring frequently, until softened for 4 minutes. Stir in the pepper and let it cook with the onions for another 2 to 3 minutes.
- Once fragrant, add sunflower seeds and 3 tablespoon stock and cook for 1 to 2 minutes. Lastly, stirring constantly, add the raisons and curry powder.
- Combine curry mixture with rice; simmer until liquid is absorbed for about 10 minutes. Let it rest at least 15 minutes.
CURRIED BROWN RICE | COOK FOR YOUR LIFE
From cookforyourlife.org
4.7/5 (6)
Estimated Reading Time 3 mins
Category Sides
Calories 1109 per serving
- In a heavy, lidded pot, bring the basmati rice and 2 cups water to a boil over a high flame. Add the slice of ginger, salt to taste and cover. Turn the heat to low and simmer for 35-40 minutes. Without lifting the lid, remove from heat and let sit for 10 minutes.
- While the rice is steaming, heat the oil in a wok or wide sauté pan over medium-high heat. Add the cumin seeds. When they start to darken and become aromatic, add the minced ginger and garlic. Cook, stirring, until the garlic starts to color. Add the onion and peppers. Cook, stirring, until softened, about 5 to 7 minutes.
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5/5 (2)
Total Time 1 hr
Category Healthy Grain Recipes
Calories 338 per serving
- Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring to a boil, stirring to dissolve the curry paste.
- Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
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5/5 (1)
Total Time 1 hr
Category Vegan
Calories 505 per serving
- Warm the olive oil in a medium sized try-ply stock pot (or something similar) over medium-high heat. Add the diced onion and cook until translucent. Lower heat to medium and add the tomato puree and spices, then cook while stirring constantly for about 4 minutes, until thickened slightly.
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5/5
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- In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
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