Brown Rice Recipes:
Curry Fried Rice

You can't have too many brown rice recipes! Brown rice can be a staple of either a vegetarian or non-vegetarian diet.

I use a rice cooker. It makes cooking rice so easy!

If you have leftover rice in the fridge, use it up in this recipe! When you add the rice to the vegetables, be sure to cook and stir until the rice is heated through.

There is no need to thaw the frozen peas.

This recipe is not highly spiced - perfect for my children! If you prefer your food to be spicier, add some hot pepper sauce (1/4 tsp/1 mL or to taste) when you add the spices.

You can substitute peanuts or other nuts for the cashews - or leave them out altogether. If you use salted nuts, don't add additional salt.

2 cups/500 mL brown rice

1 Tbsp/15 mL olive oil

1 cup/250 mL chopped onion

1 cup/250 mL diced carrot

1 stalk celery, chopped

2 cloves garlic, pressed

1 Tbsp/15 mL grated gingerroot

1 Tbsp/15 mL tamari or soy sauce

1 tsp/5 mL curry powder

1 tsp/5 mL ground cumin

1 red bell pepper, diced

1 cup/250 mL shredded cabbage

1/2 cup/125 mL frozen peas

1/2 cup/125 mL raisins

1/4 tsp/1 mL salt

1/2 cup/125 mL unsalted cashews, chopped

Cook the rice according to package directions.

While it is cooking, get out a medium-sized heavy saucepan.
Heat the oil over medium-high heat.
Add the onion. Cook until the onion is soft, stirring frequently.
Add the carrot, celery, garlic, ginger, tamari, curry, and cumin.
Cook for a couple of minutes, stirring.
Add the red pepper, cabbage and peas. Cook and stir for another couple of minutes.

Add the cooked rice.
Cook and stir until the rice is light brown.
Add the raisins. Stir.
Sprinkle with salt and cashews.

Serve immediately.

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