Curried Brown Rice

 

Curried Brown Rice

By Namit Kathoria

 

Soaking time: Overnight

Preparation time: 10 minutes

Cooking time: 20-40 minutes

 

Serves 2 portions

Ingredients:

1 white onion sliced

100-125g mushrooms sliced

½ cup brown rice (jasmine or basmati)

½ cup vegetable stock + a little bit extra for the instant pot/ 1 cup if you are using a normal pan

1 teaspoon curry powder

¼ teaspoon hot paprika

⅛ teaspoon black pepper

1 chilli diced

¼ teaspoon Himalayan rock salt

1-2 tablespoons olive oil

 

Preparation:

1.      Soak the brown rice overnight. Rinse through and drain the following day.

2.      Heat up some of the oil (if you are using an Instant Pot use the sauté function) on a medium to high heat adding one piece of the onion to the pan. Once it starts to sizzle, add in the rest of the onion, the mushrooms and the chilli. Cook for 5 minutes until the onion becomes translucent. Deglaze with water if you need to.

3.      Add in the brown rice, some more oil, the curry powder, the paprika, the black pepper and the salt. Stir through with a spatula and cook for about 1-2 minutes until the brown rice has become golden and it has absorbed the flavours of the spices.

4.      Add in the vegetable stock.

5.      If you are using an Instant Pot close the lid and move the valve to the seal position. Cook for 17 minutes and wait for the natural release to happen. If you are using a normal pan, cook for about 40-45 minutes until the brown rice has absorbed the vegetable stock and is  cooked properly.

6.      Taste and see if you need to add in more chilli, rock salt, black pepper, paprika the curry powder.

7.      As soon you have your desired taste, the dish is ready to be served.

 

Where does your protein come from?

It comes from the brown rice which like all wholegrains is a good source of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.