CURRIED BROWN RICE
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
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
BROWN RICE CURRY
Curried rice is a favorite of mine, especially with fish dishes.
Provided by brawnwitch
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
- In a separate saucepan, bring 2 cups chicken stock to a boil.
- Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 406.6 mg, Sugar 0.9 g
CURRIED BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
CURRIED SHRIMP WITH BROWN RICE
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
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
BROWN RICE CHUTNEY SALAD
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. -Brooke Martin, Greenfield, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.
Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.
BAKED BROWN RICE WITH CURRY, RAISINS, AND CINNAMON
From "Roaring Brook Cooks" which is a cookbook from a Westchester, NY school where my DH's cousins went. Their family tried this recipe and said it was very good so I am sharing.
Provided by Oolala
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a saucepan that is oven-proof or a 1 1/2 casserole pan add onions and raisins; cook stirring constantly until onion is softened and lightly colored.
- Add broth and bring to a boil. Add rice and spices and cover.
- Transfer to oven and bake for 50-60 minutes or until liquid is absorbed and rice is tender.
- Remove from oven; stir in nuts and serve.
Nutrition Facts : Calories 406, Fat 16, SaturatedFat 7.8, Cholesterol 30.5, Sodium 467, Carbohydrate 58.8, Fiber 3.5, Sugar 12.6, Protein 8.1
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
More about "brown rice curry food"
CURRIED BROWN RICE WITH ROASTED CAULIFLOWER RECIPE | …
From foodandwine.com
5/5 Servings 6
- In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 400º. Whisk together the canola oil, curry powder, coriander, garlic powder, sumac, salt, and pepper. Coat the cauliflower and place on a large baking sheet and roast in the oven for 25 minutes, or until browned and tender. Toss with the brown rice and serve.
CURRIED BROWN RICE SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.5/5 (23)Total Time 55 minsCategory Side DishesCalories 258 per serving
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
- Add curry powder and ground cumin to pan and cook, stirring, for 30 seconds. This helps “bloom” the spices, or bring out their flavor.
- Add the brown rice and stir to coat with curry powder and oils. Add chicken or vegetable broth, salt and pepper and cayenne pepper (if using). Bring to a boil then reduce heat, cover and simmer on low for 30-35 minutes, until rice is tender and liquid is absorbed.
HOW TO COOK PERFECT BROWN RICE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (181)Calories 115 per servingCategory Side Dish
- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
- Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
- Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.
GREEN PEA CURRY WITH BROWN RICE CRêPES | FOOD MATTERS®
From foodmatters.com
5/5 (1)Estimated Reading Time 4 minsServings 4Total Time 1 hr 15 mins
QUINOA & BROWN RICE - MILD CURRY | CASBAH NATURAL FOODS
From casbahnaturalfoods.com
Notice May contain wheatServing size Per 1/4 package (45g)Serving per container About 4 servingsAvailability Out of stock
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From thespruceeats.com
4.1/5 (93)Total Time 1 hr 5 minsCategory Side Dish, DessertCalories 361 per serving
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4/5 Total Time 35 minsCuisine ThaiCalories 690 per serving
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QUICK AND EASY CURRY RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.1/5 (29)Total Time 35 minsCategory Side DishCalories 255 per serving
- Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent.
QUICK CURRIED VEGGIE BROWN RICE BOWLS | EAT HEALTHY EAT HAPPY
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Reviews 112Category Main CourseCuisine IndianTotal Time 25 mins
BAKED CURRIED BROWN RICE & LENTIL PILAF RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hrCategory Healthy Grain RecipesCalories 338 per serving
- Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring to a boil, stirring to dissolve the curry paste.
- Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
LENTIL & BROWN RICE CURRY PATTIES (REQUIRES FOOD PROCESSOR ...
From mealplans.cooksmarts.com
Total Time 35 minsCalories 437 per serving
- Heat oven to 425F (218C) degrees. Toss cauliflower with cooking oil on a sheet pan and roast for 25 minutes. Toss with curry powder and turmeric (if using) in the last 5 minutes of roasting.
- While cauliflower is roasting, heat a skillet over medium-high heat. Add cooking oil and sear patties on each side for ~2 minutes. You may have to do this in batches depending on the size of your skillet. Transfer to a sheet pan and bake for 10 to 12 minutes with the cauliflower (might as well give the pan of cauliflower a shake).
- Sprinkle cauliflower with salt and pepper hot out of the oven. Enjoy patties and cauliflower with leftover yogurt sauce from Monday.
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From thehonoursystem.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 754 per serving
BEST CURRIED RICE RECIPE - HOW TO MAKE CURRY RICE - DELISH
From delish.com
5/5 (2)Total Time 1 hr 5 mins
- Add to pot most of the onion, reserving ¼ cup for topping, and let cook until semi-translucent, about 4 minutes.
INSTANT POT BROWN RICE CHICKEN BIRYANI - MINISTRY OF CURRY
From ministryofcurry.com
4.5/5 (44)Calories 483 per servingCategory Main Course
- Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
- Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
- After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode and add half of the ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
- Add remaining to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
JAPANESE CURRY W BROWN RICE – LAZE AROUND FOOD
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