Curried Brown Rice

A subtle variation on Lee Bremsons Curried Rice Pilaf recipe (which is very good).

Curried Brown Rice Ingredients

• 1 tablespoon grapeseed oil

• 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

• teaspoon kosher salt

How to Make Curried Brown Rice

1. 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.

2. 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.

Curried Brown Rice Nutritions

• Calories: 233.1 calories

• Carbohydrate: 43.4 g

• Cholesterol:

• Fat: 5.8 g

• Fiber: 3.6 g

• Protein: 4.7 g

• SaturatedFat: 0.8 g

• ServingSize:

• Sodium: 476.7 mg

• Sugar: 2.9 g

• TransFat:

• UnsaturatedFat:

Curried Brown Rice Reviews

• This was really good I used a whole onion instead of just half. Hate to waste veggies (theres a thing going around on the net saying you should not keep cut onions for future use). This rice is very flavorful and the fragrance in the house while it cooks is amazing I threw in a handful of dried cranberries when it was done. Will definitely make this again

• Color is very pretty and the taste great Makes me want to put some raisins in it

• We really liked this recipe. I did increase the curry powder by 1 teaspoon but then again we like the curry flavor. Will definitely make this again. thanks for posting the recipe

• Ive been on a diet with no potatoes or wheat so I have been eating a lot of brown rice as a side dish. Its okay, but soooo bland. This recipe was wonderful and I actually cant wait to make it again. Very tasty. Made exactly as directed.

• Used canola oil instead of grapeseed oil. Washed and drained the brown rice well before adding to the pot. After it had sat for about 5 minutes I added some toasted sliced almonds and some chopped green onion. One rice hater had two helpings

• The perfect vegan dish I added a cup of frozen peas and carrots to the recipe, simply delicious.

• Very good. I also used Penzey hot curry adding a bit extra plus I tossed in a handful of raisins to cook along with the rice. Worked great. Next time Ill mix raisins and dried cranberries in the mix. I didnt have cumin seeds or garam masala but added a few shakes of ground cumin which seemed to work well. Garam masala is now on my grocery list

• Made as directed. Served it with sauted veggies on top. Lots of flavor, good combination of spices. I searched for a brown rice based meal that I could serve for "meatless friday" (our new thing) and I will serve it again.

• The new family favorite.

• Excellent. But we needed much more

• I actually used some of the ingredients for this recipe to enhance 4 cups of leftover cooked brown rice. I sauteed the onions & garlic, added my leftover rice, then added the cumin and curry, mixed it together and added 1 cup of vegetable base bouillon. Then I set the stove on low and let it simmer together, stirring 2-3 times, for about 20 minutes to marry the flavors. I served it with Salmon and green beans. It gave the rice a pilaf texture and brought new life to the leftover rice. It was delicious I will be making this again.

• I will make it again.

• Super easy to make I used coconut oil and threw chicken in the pan along with the broth. My husband was over the moon on how it turned out

• Made as written but no salt, double batch. Everyone enjoyed it. Will add rasins and apples next time.

• Great recipe, nice subtle curry flavor. Added frozen peas. Delicious, will make again for sure

• Like others, I doubled the amount of curry and also added golden raisins. The taste and fragrance of this dish are heavenly, earning a blue ribbon from my family.

• I had my reservations about cooking brown rice in any kind of stock, because every time Ive done this in the past, the rice wouldnt absorb all the liquid and I had to cook it for 3-4x the normal time, adding lots of water since the stock wouldnt cook the rice. But, I had garam masala I needed to use for something, so I thought Id give it a shot. What a waste. As I was hoping wouldnt happen, all the liquid evaporated with the rice only half cooked. I had to continually add water and cook on low for several hours, constantly adding water, and by the end I had a dish that was half mush and 25% uncooked rice. I actually went out and bought ingredients just to make this, having to walk to the store twice, to end up with a pile of inedible slop. I should have trusted my past experience about not cooking brown rice in anything but water, but I took the risk and ended up with a waste of time, money, and food.

• I only made a small amount because I didnt believe that I would like it but it was very good.

• Have actually made this several times. I use hot curry in mine because my husband and I like spicy food. Otherwise I followed the directions as written. Love this recipe.

• This is so, so good The only thing I didnt have was garam masala ( I cant find this anywhere ) and cumin seeds ( I just used ground cumin). My husband doesnt like brown rice but I always try to find a recipe with brown rice that he will like and now I have found it. Im actually using this with some mushrooms in a vegan cabbage roll recipe for Thanksgiving in a couple days. Seriously, you do not need to change anything to this recipe.

• Too salty. Needs another tsp of curry. Did add craisins and pecans the last few minutes. I must have stopped it five minutes too early as rice needed a little more cooking.

• I hate to read reviews where people say they loved the dish but changed around a number of ingredients. Well, I will point the finger at myself as well. I stayed pretty true to the recipe but added a tablespoon of sesame oil. The dish is colorful and very tasty. Next time i will add a bit of siracha for an extra kick. Easy to make and is a very good base when you want to add your own touch. I liked the idea of another reviewer who tried it with cranberries. Maybe next time.

• A little salty for me but otherwise wonderful. Ill skip the added half teaspoon next time. And I adjusted cooking time for a brown and wild rice mixture, might have to add 15 minutes for that, but the steps and spices make a tasty recipe for probably any kind of rice.

• This easy dish has a great flavor. It will be one of my go to recipes.