Curried Brown Rice

Curried Brown Rice

RepairedHam 1

"A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!)."
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1 h 20 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.



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...

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...

The new family favorite.

The perfect vegan dish! I added a cup of frozen peas and carrots to the recipe, simply delicious.