Curried brown rice and....?

gardenguru1950

17 years ago

I think I'm going to be making a curried brown rice dish (I usually don't do brown rice) and I'd like to offer it with something non-red meat and no dairy. Not vegan, mind you, but something yummy. The brown rice could be the base for the entree or it could be the entree with something in it or ???

I'm starting from base 1 here.

Ideas?

Joe

Sort by:Oldest

Comments (3)

lorijean44
17 years ago
How about serving this over brown rice?

Shrimp Curry
Gourmet (March 2005)
Makes 4 servings.

1 large onion, quartered
1 (2-inch-long) piece fresh ginger, peeled
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder (preferably Madras)
1 to 2 fresh serrano chiles, halved lengthwise
1 cup water
1 (14-oz) can unsweetened coconut milk (not low fat)
1 tablespoon fresh lime juice
1 lb large shrimp in shell (21 to 25 per lb)

Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.

While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.

Lori
Bizzo
17 years ago
Dal? with chicken?
Related Discussions
Hurry Curry Cauliflower- I can BWB?
Q
Comments (9)
People are not supposed to can anything involving oils, dairy, or eggs. These items can only be canned by commercial canneries that used ultra high temps to keep spoilage down, as well as preservatives not available to most home canners. Whe I can tomato sauces, I don't add any oils or fats of any kind. Once the jar is open, then you can add what you like as far as oils. For soups, its the same, and these must be pressure canned and still cannot contain oils. There is a post here where someone sauteed onions in a spritz of Pam spray using a non stick pan.
...See More
Apples & Brown Rice
Q
Comments (12)
Yes T'M', and I've got all these carrots, onions and celery root to use up! Pot pie is a possibility but since I have to ask DW to make the pie crust . . . shepherd's pie makes double sense. I generally follow Dafy's recipe that we talked about on this forum, way back when. I've linked below where she gave us that recipe. The old thread on beans that came up reminded me of it. I was trying to come up with more ideas for veggie use in the kitchen back then. The conversation kind of drifted when David told us about deep-frying pork, or something like that (shudder). I've found that it works well for me is to make gravy separately. Then, I can get that as close to "just right" as possible -- and, pour it over the cooked veggies and meat in the pie crust. (In this case, the mashed potatoes/cream cheese. :o) I'll use frozen beans. The potatoes will be Purple Viking. I'm kind of pleased with how that one is holding up. The are still real juicy & crisp down there in the basement. I wasn't real impressed with the square foot production in the garden but the tubers were HUGE. That is what I think was the problem with lowering production. I should have left more eyes on the seed potatoes so that the plants could have filled in better. The potatoes would have been smaller but there should have been more of them. Steve Here is a link that might be useful: Has gardening given you a better diet? RMG
...See More
How to cook brown rice?
Q
Comments (24)
Am I the only one who always cooks brown rice with chicken stock? If IÂm in a hurry Â I throw it into the rice cooker Â perfect every time. Otherwise, I use this recipe: Brown Rice Pilaf 55 min : 5 min prep SERVES 4 1 tablespoon olive oil 1 tbl butter 1 small yellow onion, chopped 3 garlic cloves, minced 1 cup long grain brown rice (not instant) 1/2 cup Vermicelli (check Mexican isle - El Guapo Pasta) 2 1/2 cups fat-free low-sodium chicken broth or vegetable broth salt & pepper, to taste 1. Heat oil & butter over medium-high heat. Add onion and cook, stirring, until onion is golden, about 5 minutes. 2. Add garlic, rice, and spaghetti and sautÃ© for 1 minute. 3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. 4. Simmer until rice is tender and most of the liquid is absorbed, about 45 minutes. Fluff with fork.
...See More
LOOKING for: Curried brown rice and ?
Q
Comments (1)
This used to be a favorite dish of some of DD's vegan friends. CURRIED CABBAGE, LEMON, AND RICE SALAD Â 4 to 6 servings Salad: 3 cups finely shredded cabbage 1 1/2 cups cooked, cooled brown rice 2 scallions, thinly sliced 1/3 cup minced sweet red peppers 1/4 cup cooked fresh or thawed frozen peas 2 Tbs. minced fresh parsley Dressing: 2 Tbs. lemon juice 1/2 tsp. curry powder 1/8 tsp. ground ginger 1/8 tsp. ground cinnamon pinch of cayenne pepper 1/4 cup corn oil Mix all salad ingredients in a large bowl. In a small bowl, whisk together all dressing ingredients except oil until thoroughly combined. Slowly whisk in the oil. Pour dressing over cabbage mixture and toss well. Chill thoroughly.
...See More
seagrass_gw Cape Cod
17 years ago
I make curried rice but normally use long grain white rice for the recipe. It has butter (could sub oil), diced onion, curry powder, raisins, a bay leaf and chicken stock. I use about a tablespoon of curry powder for a cup of rice. I like to serve it with teryiaki sirloin tip kabobs, but you could easily sub fish or chicken. Fresh pineapple is good on the kabobs along with red bell peppers, mushrooms, onions, what have you.

And here's a tried and true curried rice salad using brown rice:

2 1/2 c chicken broth
1 1/2 c brown rice
salt to taste

1 Tbsp toasted sesame oil
1/2 c juilienned carrot strips
4 scallions, minced
1 Tbsp curry powder
1 clove fresh garlic, minced
2 Tbsp toasted slivered almonds
2 Tbsp fresh lime juice
1 Tbsp rice wine vinegar
2 Tbsp soy sauce
1 Tbsp minced fresh parsley
3 Tbsp mango chutney
1/2 c raisins

Cook rice in the broth until tender - remove from heat and toss with the sesame oil.

Combine remaining ingredients in a large bowl, mix well, add warm rice, toss to mix. Serve at room temp

seagrass

Curried brown rice and....?

Comments (3)

lorijean44

Bizzo

Related Discussions

seagrass_gw Cape Cod

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US