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.
- 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
- 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.
- You can also add 1 cup unsweetened, crushed pineapple, drained if you want. It adds a nice hint of sweet.
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.
If you like this curried rice, look here for tasty rice recipes. For more vegetarian recipes, simply type the word vegetarian into the search box above or go to the drop down recipes menu on the top navigation bar and click on vegetarian recipes.