brown rice recipe

Serena's Turmeric Curry Brown Rice

Serena's Turmeric Curry Brown Rice

On a hurried weeknight, side dishes like rice and vegetables are usually hurriedly prepared in a quick rice cooker or steamed in the microwave. However, there is something divinely special about spending more time and giving more attention to our side dishes that makes a dinner really stand out. 

This is one of the dishes that I grew up with my mom, Serena making on occasion. It was also made by her mother, my Grandma Lois. I had fun making this rice dish today to serve with our main dish tonight for dinner. I changed the ingredients up a little bit, but found that the wonderful curry taste still stood out to me. It originally was made with white rice and took only 20 minutes to cook, but I love the deep, nutty flavor of the brown rice. It is well worth the extra time. 

I hope that you will take time with this extra special side dish soon and serve it to your family and friends. You will be glad you did! 

Serena's Turmeric Curry Brown Rice: 

3 tablespoons coconut oil

1 large shallot, chopped finely

1 1/2 cups brown rice

1/2 teaspoon kosher salt (plus more for seasoning after rice is done cooking) 

1/2 teaspoon allspice

1/2 teaspoon turmeric

1/4 teaspoon curry powder

1/8 teaspoon freshly ground black pepper (plus more for extra seasoning) 

3 1/2 cups broth, hot (chicken, beef or vegetable broth) 


1/4 cup chopped almonds (for topping) 

1/8 teaspoon Tabasco sauce (optional) 

1. Melt coconut oil in a large saucepan or Dutch oven over medium high heat. Stir in the shallot and cook until softened. Stir in the rice.

2. Add the salt and spices to the rice mixture and stir until well blended. 

3. Pour in the hot broth of your choice and stir. 

4. If using, add in the Tabasco sauce and bring the mixture to a boil. 

5. Reduce the heat to low, place a lid on the pan and cook for 60-65 minutes or until rice is fully cooked. 

6. Top with almonds to serve. This is great with all kinds of main dishes! 

Artichoke, Green Onion and Curry Rice Salad

This salad brings back memories of the lunches I used to pack for myself in college. I lived at home and commuted into Portland, Oregon to Portland State University five days a week to attend classes, go to the library and study. Almost every day I would pack up my lunch and some snacks to last the day. I liked cooking so much even back then that I would make sure to cook things that would work well in a cold, packed lunch. 

This salad is one of the things I would often pack in my lunch. I remember how good it tasted after a long morning of studying and going to classes. It has such a great flavor and I love all of the components of the salad. 

I recently served this salad at a tea party for my meal customers, family and friends. I really enjoyed sharing this salad with everyone, so I thought I would share it here as well. Enjoy! It makes a great dish for parties or even for a packed cold lunch! 

Artichoke, Green Onion and Curry Rice Salad

2 cups dry brown rice: (cooked, then chilled)  cook in a rice cooker with chicken broth. I usually put the rice in, then fill the pot up with water or chicken broth until it is about 1 inch above the rice. Or, if you measure with your finger, the water or broth will be up to your knuckle. 

1   14 oz. can artichoke hearts, chopped

10-12 green olives stuffed with pimentos, sliced

1/2 cup green onions, chopped

1/2 cup plain Greek yogurt or coconut yogurt

2 tablespoons mayonaise

1-2 teaspoons curry powder

Mix all of the ingredients together in a bowl, then chill for 1-2 hours before serving. 


Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

I really love how necessity breeds creativity when it comes to creating recipes in the kitchen. A few days before I made this rice dish, I had been fairly busy and had not done my weekly grocery shopping. As a result I was looking to create a meal with the items I had left in the pantry and the freezer. I had bought a small package of pine nuts for some kind of experiment- an herb-pesto of sorts, but I decided they would go really well with rice. Then, I looked out in my garden and noticed my rosemary plant growing well and just knew that all of these would make a great combination! 

I think that everything is meant to be just as it happens and it is such a joy when things come together in unexpected ways- just like this delightful rice dish. Have you ever put together different ingredients and come up with something that you just loved? I would love to hear about it in the comments below! 


Baked Brown Rice Pilaf with Fresh Rosemary and Pine Nuts

Adapted from the recipe "Basic Baked Brown Rice Pilaf" from Simple Bites.

1 tablespoon coconut oil

1 teaspoon olive oil

 1/2 onion, chopped finely 

2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon finely chopped fresh rosemary

1/4 cup pine nuts

2 cups brown rice

3 1/2 cups chicken broth or vegetable broth

1. Preheat the oven to 375F. 

1. Melt the coconut oil & heat up the olive oil together in a large Dutch oven over medium heat. Add in the onions and the garlic and saute until they are soft. 

2. Add the fresh rosemary, sea salt and pine nuts. Stir and cook for around 1 minute. 

3. Stir in the rice to toast it along with the other ingredients for around 2 minutes. Add the broth and bring the mixture to a boil. Stir it one time and then put a lid on the Dutch oven and place it in the oven. 

4. Cook the rice in the oven for about 40 minutes. Then, let it settle out of the oven for 10 minutes before fluffing the rice with a fork. Serve as a lovely side dish for dinner. Garnish with a sprig of fresh rosemary. 

I hope that you enjoy this delicious and healthy side dish! 

Hummus Brown Rice Sesame Snacks

hummus brown rice sesame snacks

This fun & healthy snack idea came to me in bits and pieces of inspiration. I love how sometimes I see an ingredient, or am using an ingredient to make dinner and some idea about how to use it in a different way comes to me. It is so interesting that the start of the idea plays around in my head like a little movie for a few days. Little by little, other ingredients are added to the film that I am daydreaming about as I imagine myself combining them into something new. 

This is exactly how this snack came about- from simply making some brown rice to go with dinner one night. Later on I imagined adding in coconut oil, then the ingredients for hummus came into play. The final touch was to roll the snack balls in sesame seeds which is so delightful and adds a special crunch to them. 

Last night my husband had some of these for a snack and he dipped them in some additional garlic olive oil for a delicious, healthy and special snack! 

Hummus Brown Rice Sesame Snacks: 

1/2 cup canned garbanzo beans, rinsed and drained

2 tablespoons tahini (sesame butter) 

2 tablespoons fresh lemon juice

1/2 teaspoon paprika

2 garlic cloves, minced

1 teaspoon coconut milk

2 tablespoons coconut oil (at room temperature) 

2 teaspoons garlic olive oil

1 cup cooked & cooled brown rice

+ Sesame seeds for rolling snack balls

1. Combine all of the ingredients except for the brown rice in the bowl of a food processor. Process the mixture by pulsing it until the mixture is smooth. 

2. Add in the brown rice and pulse a few times until combined. You still want small pieces of rice to show up. 

3. Measure out the mixture by heaping tablespoonfuls. Roll into balls with your hands. 

4. Place the sesame seeds on a plate. Roll the hummus/rice balls in the sesame seeds. 

5. These may be eaten right away but are especially good after they have been chilled in the refrigerator for about an hour. 

I hope that you enjoy these delicious snacks! If you loved this recipe pass it on to a healthy snack loving friend! :)