Name: Curried Rice
Ingredients: 1 onion, chopped; 5-6 cups cooked brown rice; 2 tsp curry powder; 1 16 oz package frozen peas and carrots, steamed and drained; Salt (optional) and pepper, to taste; ¼ cup raisins, minced; ¼ cup slivered raw almonds, toasted

Courses

Browse All Programs and Courses

Certificate Programs Plant-Based Nutrition Food & Sustainability

Cooking Courses Whole Food, Plant-Based Cooking: A Beginner’s Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

When Unhealthy Is Normal: The Social Spread of Disease (Video)

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Apple Cinnamon Oatmeal Cups
(21)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Guide Free Getting Started Course Webinar Library The China Study Whole The Future of Nutrition
Planetary Stewards
Events

02/26/2025

Raising Healthy Plant-Based Children

Join pediatricians and CNS Medical Advisory Board members Drs. Leigh Ettinger and Rikin Patel on Wednesday, February 26th at 7 p.m. (ET) for an enlightening discussion about raising plant-based children. This special webinar will be hosted by the chair of CNS’s Medical Advisory Board, Dr. Michael Hollie. Doctor Ettinger has a busy New York practice offering general pediatric care as well as lifestyle medicine with a focus on plant-based nutrition for children affected by obesity. Dr. Patel is the founder of Canada’s first pediatric lifestyle medicine practice. Whether you are a parent, a grandparent, or someone who works with children, we hope you will join us to learn about the nutritional needs of children at all ages. Though everyone is welcome, whether new to a plant-based lifestyle or more experienced, this session is particularly well suited to those seeking resources for their plant-based journey and reassurance that they can support the health of the children they love with wholesome foods from the plant kingdom.

02/26/2025

Upcoming event 03/19/2025

Spotlight on Health Webinar – Eating for Wellness: It’s Not Rocket Science

Join Dr. Michael Hollie on Wednesday, March 19, 2025, for a lively and inspiring conversation with Dr. Niki Davis. Dr. Davis was an engineer and rocket scientist before starting her career in medicine. You will learn what motivated her career switch and how she uses WFPB nutrition as the foundation for her approach to wellness in her telemedicine practice. The evening’s conversation will touch on topics ranging from heart disease and cancer to diabetes and weight management. Whether you are new to the whole food, plant-based lifestyle or more experienced, you will gain practical takeaways for your plant-based journey.

03/19/2025

Upcoming event 05/17/2025

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/17/2025

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us Refund Policy
Research
Donate
中文
Español

Recipes » Side Dishes » Curried Rice

The Total Health Experience: Eat, Play, Learn

By Vicki Brett-Gach

(1)

Who needs takeout when you can quickly combine rice and vegetables for a delicious curry meal.

Gluten Free Low Sugar Soy Free

Ingredients

1 onion, chopped
5-6 cups cooked brown rice
2 tsp curry powder
1 16 oz package frozen peas and carrots, steamed and drained
Salt (optional) and pepper, to taste
¼ cup raisins, minced
¼ cup slivered raw almonds, toasted

Instructions

1. Dry sauté the chopped onion in a large nonstick skillet until golden brown. Add a little bit of water if needed to avoid sticking to the pan.
2. To the browned onion, add the cooked brown rice, curry powder, and steamed peas and carrots. Combine well.
3. Season generously with salt (optional) and pepper. Toss curried rice mixture with raisins and almonds, and serve immediately.