Curried Brown Rice Recipe
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5
4 reviews
Excellent
Curried Brown Rice Recipe
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This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 1 yellow onion red or green bell pepper, seeded and chopped, medium
- 1 teaspoon curry powder
- 2 cloves garlic finely minced
- 1 ½ cups brown basmati rice thoroughly rinsed
- 3 cups vegetable stock or water
- 1 teaspoon kosher salt plus more to taste
- ½ cup raisins
- ½ cup sunflower seeds unsalted, raw
- 1 tablespoon lemon juice or lime juce, add more to taste
- 1 tablespoon parsley or cilantro, chopped, fresh
Instructions
- In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
- Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
- Add the garlic and saute for one more minute.
- Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
- Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
- Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
- When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
- Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
- Sprinkle it with fresh parsley and serve.
Notes
- Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
- If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
- Any leftovers can be refrigerated in an airtight container for up to 3 days.
- Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
- Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
- If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
- Any leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition Information
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Calories
335kcal
(17%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Sodium
866mg
(36%)
Potassium
377mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
881IU
(18%)
Vitamin C
28mg
(31%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 866mg | 36% |
| Potassium | 377mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 28mg | 31% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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