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! 

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Onigiri Rice Triangles with Guacamole

Makes 6-8 rice triangles. These may be served as a snack, appetizer, side dish or a great light lunch or dinner along with a salad. 

Rice Triangles: 

Freshly cooked sushi rice


Adobo seasoning

nori (seaweed strips) 

1. Have a bowl of salted water nearby. Set up a cutting board with nori strips (1-2 inch strips) a seasoning bowl nearby and also your guacamole filling. 

2. Dip your hands into the salted water so that they don't stick to the sushi rice. 

3. Measure out 1/2 cup sushi rice, sprinkle with a bit of salt to season and form a ball out of it. Make an indent in the center of the ball. Add in a tablespoon of the guacamole into the indentation and then cover it with rice. You may need to add extra rice to cover it. 

4. Place the ball down on the cutting board and shape it into a triangle. Wrap the nori strip around your rice triangle. 

5. Finally, sprinkle the outside with a garlic adobo seasoning or your seasoning of choice. Place your rice triangles on a plate covered in plastic wrap. Wrap up the plate and refrigerate until serving time. 

Guacamole Filling: 

1 small avocado, mashed

Juice of 1/2 of a fresh lime

salt to taste

Mix together these three ingredients in a bowl with a fork. Use one tablespoon of this filling for each rice triangle. 

Korean Rice Waffles

Korean Rice Waffles

This recipe has been rolling around in my head for about 2 weeks! So, yesterday I was so excited that it worked. I am always looking at food magazines, reading food blogs and looking through recipe books, so often I get an idea to combine some foods to make something even better. It is so much fun! 

I kept thinking about the yummy Korean dish- Ba Bim Bap, which is usually served in a hot stone bowl- filled with crispy rice, assorted vegetables, kim-chee, an egg and some thinly sliced Korean beef. I wanted to bring together the flavors of this dish in a rice waffle and make it a vegetarian option as well. 

I used some ideas from my potato waffle post and I was thrilled that it came out just has I had hoped. So, I hope you enjoy this  yummy way to make use of leftovers in a new way! 


Korean Rice Waffles: 

2 cups leftover rice (I used mostly brown rice) 

2 eggs

2 tablespoons gluten free flour mix** (recipe below) 

1 teaspoon kosher salt

1/2 teaspoon baking powder

2 tablespoons green onions

1 teaspoon soy sauce

1/2 cup mixed sauteed veggies cooked in sesame oil (I used thin slices of carrot, zucchini
& spinach) 

1 teaspoon Korean red pepper powder (or chili powder) 

1. Heat the waffle iron and brush both sides of the iron with sesame oil. 

2. Mix together all of the ingredients with a spatula in a medium bowl. 

3. When the waffle iron is ready, measure out the mixture by 1/4 cupfuls onto each section of the waffle iron. Mine only makes 2 rectangular waffles at a time, so I just make two small waffles at a time. 

4. Cook until golden brown on both sides. 

5. You may serve these with more vegetables or with a fried or poached egg on top with some hot sauce. 

These make a great part of your meal for: breakfast, lunch or dinner! They are a great way to use up leftover rice and veggies! 


Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 


This recipes makes about 8-10 little waffles

If you enjoyed this post, send it on to someone who loves a healthy meal!