This is a delicious curried rice recipe. The curry flavor isn’t too strong.
The mix of brown rice, the spices and all of the vegetables makes this a very healthy recipe.
Of course, if you want to, you can add a cup or 2 of chopped cooked chicken or beef, but I like it as a vegetarian brown rice recipe myself.
If you are serving this curry rice as a main course, I would just add a salad, and possibly another simple vegetable, maybe steamed green beans. Altogether a wonderful vegetarian meal.
Brown rice has so much more nutrition that white, it really is a good idea to include it in your diet often.
Curried Rice
Ingredients
- 4 onions, finely chopped
- 1 clove garlic, minced
- 3 stalks celery, sliced
- 1/2 to 1 cup mushrooms, sliced
- 1 cup peas
- 1/2 cup sunflower seeds
- 1/2 cup raisins, or currants
- 1 dash pepper
- 4 tablespoons butter, or oil
- 4 cups cooked brown rice
- 1 teaspoon curry powder, or 1/4 teaspoon ground cumin
- 1/4 teaspoon cloves, ground
- 1/4 teaspoon ginger, ground
- 1/2 teaspoon salt, or less, to your taste
- 1/2 cup cashews, or pistachios, chopped for garnish
Instructions
- Sauté the onions, celery, garlic and mushrooms until they are soft and cooked through.
- Add the peas and cook for 2 minutes. Add the seeds, raisins and spices in the butter or oil and stir to coat.
- Toss in the rice and stir until all is warm and thoroughly mixed. Cook together for another 2 or 3 minutes.
Notes
- You can also add 1 cup unsweetened, crushed pineapple, drained if you want. It adds a nice hint of sweet.
Nutrition
Garnish with the chopped nuts if desired. It does add a nice crunch to the meal.
Serves 6 to 8 as a side dish or 3 to 4 as a main course.
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