Curried Brown Rice And Peas Recipes

CURRIED BROWN RICE

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.

CURRIED RICE WITH CAULIFLOWER AND PEAS

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, curry powder and lemon zest and stir for 30 seconds.
• Add cauliflower, peppers, onions, rice and salt; stir.
• Add water and bring to a boil; reduce heat and cover.
• Cook 15-18 minutes, until water is absorbed and rice is cooked through.
• Stir in peas and black pepper, cover and let sit for 5 minutes.

CURRIED SHRIMP WITH BROWN RICE

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.

CURRIED RICE WITH APPLES AND PEAS

Steps:

• Melt 1 tablespoon of the butter in a saucepan. Add the rice, onion, garlic, apple, curry powder and salt.
• Cook briefly, stirring, but do not brown.
• Add the water and bay leaf.
• Bring to a boil, stirring. Cover tightly, and simmer for 17 minutes.
• Remove from the heat. Add the peas and the remaining 1 tablespoon of butter. Fluff the rice with a fork.
• Discard the bay leaf and serve.