Curried Brown Rice


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

Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
4 servings


  • 1 tablespoon grapeseed oil

  • ½ cup chopped yellow onion

  • 2 cloves garlic, minced

  • 1 cup brown basmati rice

  • 1 teaspoon curry powder

  • 1 teaspoon garam masala

  • 1 teaspoon cumin seeds

  • 2 cups vegetable broth

  • ½ teaspoon kosher salt


  1. 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.

  2. 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.

Cook's Note:

I like Pensey's Hot Curry, but sweet curry will work fine.

Nutrition Facts (per serving)

233 Calories
6g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 233
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 477mg 21%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 5g
Vitamin C 3mg 13%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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