“My mom use to make this when we were vegetarians, it came from the New Vegetarian Cuisine cookbook. (IBN:0-87596-168-1) However, I did modify the recipe as I'm not allowed to have certain ingredients due to being pregnant. I will include those but will put optional beside them. Either way tastes great! And is very easy to make, and leaves the house smelling like curry yum!”
READY IN:
1hr 2mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons peanut oil (I used olive oil either is fine)
  • 12 cup leek (white parts only, chopped)
  • 1 12 teaspoons curry powder
  • 1 12 cups brown rice
  • 4 cups reduced-sodium vegetable stock (may also use chicken stock)
  • 1 (10 ounce) bag frozen peas
  • 12 cup fresh cilantro (optional, chopped)
  • 1 -2 tablespoon low sodium soy sauce
  • 14 teaspoon hot pepper sauce (optional)

Directions

  1. Preheat oven to 350.
  2. In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
  3. Stir in the rice and mix until coated with oil.
  4. Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
  5. Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.

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