Best Brown Rice Curry Recipes

CURRY LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
• Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD

Steps:

• Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25-30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
• Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
• Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

BROWN RICE CURRY

Steps:

• Melt butter in a 2-quart saucepan over medium-low heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
• In a separate saucepan, bring 2 cups chicken stock to a boil.
• Stir brown rice, curry powder, turmeric, thyme, and bay leaf into onion mixture. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 40 minutes.

BAKED BROWN RICE WITH CURRY, RAISINS, AND CINNAMON

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a saucepan that is oven-proof or a 1 1/2 casserole pan add onions and raisins; cook stirring constantly until onion is softened and lightly colored.
• Add broth and bring to a boil. Add rice and spices and cover.
• Transfer to oven and bake for 50-60 minutes or until liquid is absorbed and rice is tender.
• Remove from oven; stir in nuts and serve.

CURRY LENTIL AND BROWN RICE CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 2- or 2 1/2-quart casserole, mix all ingredients except almonds.
• Cover and bake 1 hour to 1 hour 15 minutes or until rice and lentils are tender. Uncover and stir mixture. Let stand 5 minutes before serving. Sprinkle with almonds.

GREEN CABBAGE, PEAS AND CHICKEN CURRY ON BROWN BASMATI RICE

Steps:

• For brown rice: Follow the directions on the bag for either the brown Basmati rice or the long grain brown rice. Normally, it's 1 cup brown rice to 2 cups water, but I always use 21/2 cups water and keep the pot covered for 5 minutes after turning off the burner. Don't forget to add some salt to the rice. As for tomatoes, they're drying up by this time of year. You can use the equivalent of 1 cup chopped, canned tomatoes if you can't find any fresh, juicy tomatoes. Wash and chop the cabbage and set aside. Heat oil for 30 seconds on medium-high heat in a large, heavy-bottomed, shallow pan. Gently stir in tomatoes, turmeric, cumin, salt and any of the optional spices you choose to add. Saute for 3 to 4 minutes. When the oil separates from the tomatoes, you will know that the spices are cooked. Add the chicken strips and onion and stir well. Reduce heat to medium, cover and cook for about 5 minutes, depending on the size of your strips. When they are just about cooked through, uncover and add the cabbage. Stir well and sauté for 3 to 4 minutes. It's best to taste the cabbage at this stage, because the heat on stoves varies. If it's just slightly crunchy, then add the thawed peas and stir well. If not, cook for a few more minutes before stirring in the peas. Turn off heat.

CHICKPEA SPINACH CURRY OVER BROWN RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later.
• When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out.
• After they've been popping for about a minute, add the onion and sauté for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and sauté for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined.
• Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.

CURRY RICE WITH ORANGE AND BROWN LENTILS

Steps:

• Add oil to medium size pot, fry onion until soft.
• Add chopped tomato, carrot, tomato paste and garlic and stir until a bit soft, about 8 minutes or so on low heat.
• Add dry spices to bring out their flavors and aroma.
• Add rice and lentils, cover with water just a bit over the rice, approximately 2-1/2 cups or so, bring to boil, cover and simmer for approximately 40 minutes checking periodically to see if tender.
• NOTE: The lentils may seem a bit tough even after cooking, but leave covered for about 15 minutes and before serving they will be fine.
• Great next to chicken or a great vegetarian meal all by itself!

PRESSURE COOKED CHICKPEA CURRY WITH BROWN RICE

Steps:

• 1) In a 4-cup capacity heat proof container add the rice, and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. 2) In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Next add the chana masala powder garlic and ginger and saute' for about 30 more seconds until the garlic begins to cook. 3) Next, pour in the water, chickpeas and tomato concentrate into the pressure cooker. 4) Lower the steamer basket (or trivet) into the pressure cooker into the chickpea curry. Now, lower the uncovered heat-proof container into the pressure cooker onto the steamer basket. 5) Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 18-20 minutes at high pressure. 6) When time is up, open the pressure cooker with the Natural Release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the keep warm mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 7) Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt with the curry in the base of the cooker, and spoon it out and serve with an optional dollop of low-fat yogurt.

GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD

Steps:

• Preparation Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25-30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls. Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

CHICKEN KALE CURRY WITH BROWN RICE

Steps:

• Prepare brown rice on stovetop or in rice cooker.
• Melt butter in a large skillet over medium to medium high heat.
• Add garlic onion and chicken and saute for 7 minutes.
• Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch). Cover and let simmer for 7-10 minutes.
• Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken.
• Stir kale into sauce, mixing throughout. Heat through (3-5 minutes), then reduce heat.
• Serve Chicken Kale Curry sauce over brown rice and ENJOY!