Curried Brown Rice Food
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 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 SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
CURRIED BROWN RICE SALAD
Whenever she needs a potluck salad, Carol Dodds turns to this tried-and-true favorite. "It's among my most requested recipes-everyone raves about it," she writes from Aurora, Ontario. "Folks love the crunch from the chopped apple and toasted almonds. And I love that I can cook the rice ahead...then it's just a few simple steps to complete it later."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, apple, raisins, onion and almonds. In another bowl, combine the remaining ingredients. Pour over rice mixture and stir to combine. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 205 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 194mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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
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
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- Rinse rice under warm running water. Place it in a medium pan with stock and salt, and bring it to a boil. Turn down the heat to low and simmer for 50 minutes with the lid on. Set aside to rest.
- Meanwhile, in a different pan, sauté onions, stirring frequently, until softened for 4 minutes. Stir in the pepper and let it cook with the onions for another 2 to 3 minutes.
- Once fragrant, add sunflower seeds and 3 tablespoon stock and cook for 1 to 2 minutes. Lastly, stirring constantly, add the raisons and curry powder.
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