Curried Brown Rice

Curried Brown Rice A subtle variation on Lee Bremson’s Curried Rice Pilaf recipe (which is very good!).

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 1 hr 10 mins

    TOTAL : 1 hr 20 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 233 calories; protein 4.7g; carbohydrates 43.4g; fat 5.8g; sodium 476.7mg. I like Pensey’s Hot Curry, but sweet curry will work fine.