Curried Brown Rice

I have never been a fan of brown rice. As a matter of fact, when I was talking to my friend, Elysia today, she said the same thing.
Brown rice could be very blend if you do not add lots of herbs, garlic and oil to it.

Curried Brown Rice

However, my feelings towards brown rice changed after this Curried Brown Rice recipe.

My husband, Dwight loved it so much so that he asked me to make it again this week.
Very unusual of him, but he did.

Brown rice is the “unrefined” version of white rice. Here, unrefined means that it is not stripped of its hulls and bran, which makes it a whole grain. In other words, it is a whole grain that has not lost its “wholeness” through refinement.

Therefore, with its high fiber content, brown rice is a healthy companion for any protein or salad.

Knowing this, I really wanted to find a way to create a brown rice recipe that will give me all the goodness that it offers but still has great taste.  Another goal of mine was to use healthy fats like nuts and seeds to boost its flavor.

Curried Brown Rice

That is how this “Curried Brown Rice” came about.
Imagine; curry, brown rice, crunchy sunflower seeds, raisons, onions, garlic and bell pepper.
All in one dish…

Healthy, nutritious, simple and filling…

Curried Brown Rice

When I first made it, I used water to cook the brown rice, which was okay. But next time I made it, I used homemade vegetable stock instead of water.

Ohhhh my!!!! What a difference vegetable stock made. All the flavors of vegetables in the stock were magically incorporated with the aroma of cooked brown rice and made it smell like a vegetable garden.

Just imagine the smell in my kitchen!!

Curried Brown Rice

It takes close to 50 minutes for the rice to cook. I would recommend cooking the rice first and while it is resting, work on the other ingredients. The more you let the rice rest, the flavorful it gets.
After you mix the rice with other ingredients, once again, let it rest for at least 15 minutes so that all the flavors in each ingredient (mostly curry) will have time to blend with each other.

Believe me, it is worth your time…

For Dwight, who does not believe in a meal without lean protein, I served it with a piece of chicken breast. For myself, who wishes that one day she could become a vegan or vegetarian, I served it with steamed vegetables.

Curried Brown Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 ½ cups Brown Basmati Rice
  • 3 cups plus 3 tablespoon vegetable stock or water
  • 1 teaspoon sea salt
  • 1 tablespoon sesame (or olive) oil
  • 2 cloves garlic
  • 1 medium onion, chopped
  • 1 medium red or green bell pepper, seeded and chopped
  • ½ cup raw sunflower seeds
  • ½ cup no-sugar added raisons
  • 1 ½ teaspoon curry
  • 1 tablespoon fresh Italian Parsley, finely chopped
  1. Rinse rice under warm running water. Place it in a medium pan with stock and salt, boil it and after it is boiled, simmer in low heat for 50 minutes with the lid on. Set aside to rest.
  2. Meanwhile, in a different pan, sauté onions, stirring frequently, until softened for 4 minutes. Stir in the pepper and let it cook with the onions for another 2 to 3 minutes.
  3. Once fragrant, add sunflower seeds and 3 tablespoon stock and cook for 1 to 2 minutes. Lastly, stirring constantly, add the raisons and curry powder.
  4. Combine curry mixture with rice; simmer until liquid is absorbed for about 10 minutes. Let it rest at least 15 minutes.
  5. When ready to serve, sprinkle it with freshly chopped parsley.


Oreo Crusted Walnut-Banana Blondie

Oreo Crusted Walnut-Banana Blondies

Catalan-Style Spinach August 16, 2013 Catalana Style Spinach Lately, we are having our dinners, out in our balcony. I do not mean to brag about it, but our balcony is looking over to the Atlantic Ocean. There is always a nice breeze coming from the ocean. Believe me, in the hot, “always summer” days of the Caribbean Islands, you need this kind of breeze in your life. Sometimes we open a bottle of wine and just enjoy it while listening the sound of the ocean. To accompany our “Ocean Breeze and Wine” evenings, lately, I have been experimenting on making several small dishes instead of a big-meal dinner. My husband Dwight loves it, especially because he comes home pretty late from work and does not want to have a heavy meal at that time of the day. I love small dishes because (1) they are, usually, easy and quick to make and (2) full of flavor. Not to mention, they go so well with a bottle of wine. When I think about small dishes, I either look for tapas, Spanish appetizers, or meze, Middle Eastern appetizers. Both cuisines are … [Read More...] Baked Goat Cheese Salad Baked Goat Cheese Salad Have you ever ordered a dish in a restaurant and loved it so much that you wanted to recreate it at home? This happens to me all the time. As our life revolves around food, I find myself taking pictures of food to recreate at home at every restaurant we go. This salad is one of those dishes. Years ago I had a similar salad in a small café in Princeton, New Jersey. I can’t even remember the name of the café but I can still remember the taste like it was yesterday. I tried to … [Read More...] Kale and Avocado Salad Kale and Avocado Salad In the last couple of years kale has become very popular mainly because it ranks the highest in the ANDI score. You can find it in easily available, even in Virgin Gorda. So what is ANDI Score? ANDI is an acronym for Aggregate Nutrient Density Index. Joel Fuhrman, M.D, is the creator of ANDI scoring system. Dr. Furhman is a family physician who specializes in nutrition-based treatments for obesity and chronic diseases. According to Dr. Fuhrman, in order to achieve excellent health, we … [Read More...] Chunky Homemade Granola

Chunky Homemade Granola

Homemade Mediterranean Hummus

Homemade Mediterranean Hummus

Leave a Comment


Rate this recipe: