Recipes » Side Dishes » Curried Rice
T. Colin Campbell Center for Nutrition Studies


  • 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


  • 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.

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