Curry Brown Rice Bake with Vegetables

Curry Brown Rice Bake with Vegetables
Makes:
24
servings, 1/2 cup each
Prep Time:
15
minutes
Total Time:
45
minutes
based on 3 reviews
5
A curry-flavored creamy medley of vegetables and brown rice makes a unique and tasty side dish that pairs perfectly with chicken, beef or pork main courses.

In this recipe:

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Ingredients:

  • 3 1/4 cups water
  • 4 1/2 cups uncooked instant brown rice
  • 1 (16 oz.) bag frozen broccoli, cauliflower and carrot medley, thawed
  • 1 tablespoon butter or margarine
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons yellow curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

BRING water to a boil in a large saucepan. Add rice; return water to a boil. Reduce heat to low; cover. Cook for 5 minutes. Remove from heat and fluff with fork. Add vegetables to rice; stir well. Spoon mixture into prepared dish.

MELT butter in medium, nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add flour, sugar, curry powder, salt and pepper. Cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk; bring mixture to a boil. Reduce heat to medium. Cook, stirring constantly, for 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over rice mixture; gently stir well to combine. Cover tightly with foil.

BAKE for 20 to 25 minutes or until heated through. Remove from oven; fluff with fork.


Reviews:

Review This Recipe

Fairly Quick

 Star(s)

Elizabeth Biggs from

There was not enough salt or curry. If I hadn't added 2 more teaspoons of salt and curry, the dish would have been very bland. I didn't add any sugar. It didn't need it any way.

Read More Reviews

Review This Recipe
  •  Star(s)

    A very easy and healthy meal

    Nancy Chapman from Yorba Linda, CA

    This is a very easy and healthy dish to make. I added sauteed mushroom and peas to it which makes the dish even more colorful and tasty.

  •  Star(s)

    Fairly Quick

    Elizabeth Biggs from

    There was not enough salt or curry. If I hadn't added 2 more teaspoons of salt and curry, the dish would have been very bland. I didn't add any sugar. It didn't need it any way.

  •  Star(s)

    Quick, Easy & Tasty

    Jennifer Hill from Virginia

    This is a little bit sweet, so I'm glad we used a spicy curry to offset the sweetness. It is hard to stir the sauce in the prepared dish without spilling it.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Curry Brown Rice Bake with Vegetables

    Ingredients

    • 3 1/4 cups water
    • 4 1/2 cups uncooked instant brown rice
    • 1 (16 oz.) bag frozen broccoli, cauliflower and carrot medley, thawed
    • 1 tablespoon butter or margarine
    • 1 small onion, chopped
    • 2 tablespoons all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 1/2 teaspoons yellow curry powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

     

    Directions

    PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

    BRING water to a boil in a large saucepan. Add rice; return water to a boil. Reduce heat to low; cover. Cook for 5 minutes. Remove from heat and fluff with fork. Add vegetables to rice; stir well. Spoon mixture into prepared dish.

    MELT butter in medium, nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until soft. Add flour, sugar, curry powder, salt and pepper. Cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk; bring mixture to a boil. Reduce heat to medium. Cook, stirring constantly, for 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over rice mixture; gently stir well to combine. Cover tightly with foil.

    BAKE for 20 to 25 minutes or until heated through. Remove from oven; fluff with fork.

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