Recipe by RepairedHam
"A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!)."
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chopped yellow onion
brown basmati rice
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 is very flavorful and the fragrance in the house while it cooks is amazing! I threw in a handful of dried cranberries when it was done. Will definitely make this again!
Color is very pretty and the taste great! Makes me want to put some raisins in it!
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 it again. Very tasty. Made exactly as directed.
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 mix. I didn't have cumin seeds or garam masala but added a few shakes of ground cumin which seemed to work well. Garam masala is now on my grocery list!
The new family favorite.
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
The perfect vegan dish! I added a cup of frozen peas and carrots to the recipe, simply delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Brown Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 52
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