Curried Brown Rice
Curried Brown Rice is a wholesome and flavorful whole grain dish, enhanced by warm spices, sweet bursts of raisins, and a crunchy texture from sunflower seeds. Prepare this aromatic brown rice recipe at the start of the week to enjoy as a side dish alongside your favorite chicken, beef, or vegetarian meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium yellow, red or green bell pepper, seeded and chopped
- 1 teaspoon curry powder
- 2 cloves garlic, finely minced
- 1 ½ cups Brown Basmati Rice, thoroughly rinsed
- 3 cups vegetable stock or water
- 1 teaspoon Kosher salt, plus more to taste
- ½ cup raisins
- ½ cup raw sunflower seeds, unsalted
- 1 tablespoon lemon juice, or lime juce, add more to taste
- 1 tablespoon fresh parsley or cilantro, chopped
Instructions
- In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
- Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
- Add the garlic and saute for one more minute.
- Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
- Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
- Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
- When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
- Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
- Sprinkle it with fresh parsley and serve.
Notes
- Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
- Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
- If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
- Any leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 335kcalCarbohydrates: 53gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 866mgPotassium: 377mgFiber: 4gSugar: 3gVitamin A: 881IUVitamin C: 28mgCalcium: 37mgIron: 2mg
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