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5.0 from 6 votes

Curried Brown Rice Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Resting time
10 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 335 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 medium yellow red or green bell pepper, seeded and chopped
  • 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 raw sunflower seeds unsalted
  • 1 tablespoon lemon juice or lime juce, add more to taste
  • 1 tablespoon fresh parsley or cilantro, chopped

Instructions

    Cup of Yum
  1. In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
  2. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
  3. Add the garlic and saute for one more minute.
  4. Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
  5. 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.
  6. Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
  7. When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
  8. Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
  9. 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

Calories 335kcal (17%) Carbohydrates 53g (18%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Sodium 866mg (36%) Potassium 377mg (11%) 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

% 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.