Ingredients1 h 20 m servings 233 cals
- 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.
- Cook's Note:
- I like Pensey's Hot Curry, but sweet curry will work fine.
Per Serving: 233 calories; 5.8 g fat; 43.4 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 17
This was really good! I used a whole onion instead of just half. Hate to waste veggies (there's a thing going around on the net saying you should not keep cut onions for future use). This rice ...
Color is very pretty and the taste great! Makes me want to put some raisins in it!
We really liked this recipe. I did increase the curry powder by 1 teaspoon but then again we like the curry flavor. Will definitely make this again. thanks for posting the recipe
I've been on a diet with no potatoes or wheat so I have been eating a lot of brown rice as a side dish. It's okay, but soooo bland. This recipe was wonderful and I actually can't wait to make i...
Used canola oil instead of grapeseed oil. Washed and drained the brown rice well before adding to the pot. After it had sat for about 5 minutes I added some toasted sliced almonds and some cho...
Made as directed. Served it with sautéed veggies on top. Lots of flavor, good combination of spices. I searched for a brown rice based meal that I could serve for "meatless friday" (our new thin...
The perfect vegan dish! I added a cup of frozen peas and carrots to the recipe, simply delicious.
Very good. I also used Penzey hot curry adding a bit extra plus I tossed in a handful of raisins to cook along with the rice. Worked great. Next time I'll mix raisins and dried cranberries in...