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
CURRIED BROWN RICE AND PEAS
My mom use to make this when we were vegetarians, it came from the New Vegetarian Cuisine cookbook. (IBN:0-87596-168-1) However, I did modify the recipe as I'm not allowed to have certain ingredients due to being pregnant. I will include those but will put optional beside them. Either way tastes great! And is very easy to make, and leaves the house smelling like curry yum!
Provided by ChrissyVas
Categories Curries
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
- Stir in the rice and mix until coated with oil.
- Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
- Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 343.2, Fat 4.7, SaturatedFat 0.8, Sodium 237.8, Carbohydrate 65.8, Fiber 6, Sugar 5, Protein 9.7
CURRIED BROWN RICE WITH MUSHROOMS AND PEAS
Categories dairy-free low-fat vegan vegetarian side dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover the pan and bake for 40 to 50 minutes, or until the rice is tender and the liquid is absorbed. Let stand for 10 minutes. Fluff with a fork before serving.
CURRIED RICE WITH CAULIFLOWER AND PEAS
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Provided by Cookin-jo
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 410.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 437.9, Carbohydrate 67, Fiber 5.7, Sugar 4.3, Protein 8.2
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
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SPICED RICE WITH PRAWNS
Straight-from-the-wok spicy supper with rice, prawns and bacon - ideal for Autumn evenings
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
- While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
- Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.
Nutrition Facts : Calories 411 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.63 milligram of sodium
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