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.
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.
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…
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!!
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.
- 1 ½ cups Brown Basmati Rice
- 3 cups plus 3 tablespoon vegetable stock or water
- 1 teaspoon table 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
- Rinse rice under warm running water. Place it in a medium pan with stock and salt, and bring it to a boil. Turn down the heat to low and simmer for 50 minutes with the lid on. Set aside to rest.
- 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.
- 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.
- Combine curry mixture with rice; simmer until liquid is absorbed for about 10 minutes. Let it rest at least 15 minutes.
- When ready to serve, sprinkle it with freshly chopped parsley.