Brown Rice Curry Recipes

CURRIED BROWN RICE

Curried Brown Rice image

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

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

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 SHRIMP WITH BROWN RICE

Curried Shrimp With Brown Rice image

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

Ingredients

1 lb shrimp, peeled and deveined
1/4 cup chopped onion
1 teaspoon garlic, minced
1 cup frozen green pea
1/4 cup chicken broth
2 -3 teaspoons curry paste
3 cups cooked brown rice
1 -2 teaspoon roasted sesame oil

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 LENTILS AND RICE

Curried Lentils and Rice image

This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)

Provided by spatchcock

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 -2 tablespoon vegetable broth (instead of using oil)
1/2 onion, chopped
3 garlic cloves, minced or put through a press
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 -3 teaspoons curry powder, to taste
1 cup brown rice, washed
3/4 cup dried lentils
4 cups water
2 vegetable bouillon cubes
salt
1/3 cup raisins or 1/3 cup currants
1 large tart apple, diced (e.g. Granny Smith)

Steps:

Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
Cover, reduce the heat, and simmer for 25 minutes.
Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
Optionally, serve topped with plain yogurt and some more raisins.

Nutrition Facts : Calories 376.7, Fat 2.1, SaturatedFat 0.4, Sodium 16, Carbohydrate 77.5, Fiber 15.1, Sugar 14.7, Protein 13.9

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