Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

Name: Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup short-grain brown rice, uncooked; 1 tablespoon olive oil; 1 medium red onion, peeled and finely chopped; 2 cloves garlic, chopped; 1 tablespoon curry powder; 2 cups low-sodium vegetable broth; 1 cup dried apricots, chopped; 2 cups fresh spinach, chopped; 1/2 cup toasted pumpkin seeds (pepitas); Salt and pepper to taste

Recipe GLPRef122af3395f43

Indian

Side Dish

65 min

447 cal

Servings: 4

Stovetop

SNAP eligible

A fragrant and wholesome side dish featuring nutty brown rice infused with warm curry spices, studded with chewy dried apricots and tender spinach, then topped with crunchy toasted pumpkin seeds. This vegetarian-friendly rice bowl brings together sweet, savory, and aromatic flavors in one satisfying dish.

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Ingredients

1 cup short-grain brown rice, uncooked

1 tablespoon olive oil

1 medium red onion, peeled and finely chopped

2 cloves garlic, chopped

1 tablespoon curry powder

2 cups low-sodium vegetable broth

1 cup dried apricots, chopped

2 cups fresh spinach, chopped

1/2 cup toasted pumpkin seeds (pepitas)

Salt and pepper to taste

Directions

Rinse the brown rice thoroughly under cold running water in a fine-mesh strainer, stirring gently until the water runs clear to remove excess starch.
Heat the olive oil in a large heavy saucepan over medium heat. Once shimmering, add the chopped red onion and garlic, stirring frequently for 3 to 4 minutes until softened and fragrant.
Stir in the curry powder and cook for about 1 minute, stirring constantly, until the spices are evenly distributed and release their aroma.
Add the rinsed brown rice to the pan, stirring to coat all grains with the oil and spices.
Pour in the low-sodium vegetable broth and increase the heat to high. Bring the mixture to a boil, stirring occasionally.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 30 to 45 minutes until all the liquid is absorbed and the rice is tender. Do not stir during cooking.
Remove the saucepan from heat. Carefully stir in the chopped dried apricots and fresh spinach until the spinach begins to wilt from the residual heat.
Replace the cover on the saucepan and let the rice rest undisturbed for 10 minutes to allow the spinach to fully wilt and flavors to meld.
Use a fork to fluff the rice gently, breaking up any clumps. Fold in the toasted pumpkin seeds and season generously with salt and pepper to taste. Add additional curry powder if desired for extra spice.
Serve immediately while hot, dividing among four bowls.

Comments

Grocery List Plus Editorial Staff4.5

Brown rice needs at least 45 minutes unattended simmering, so the 65-minute window is honest; budget 15 minutes for chopping and sautéing before the rice hits heat. Every ingredient is a staple at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI—no special stops required. At roughly $1.50 per serving (brown rice and dried apricots do the heavy lifting), this is solid weeknight economics. The dish keeps well for three days in the fridge and reheats evenly, making it ideal for lunch prep or next-day dinner, though spinach will lose color by day three. It's gentle enough for mixed-age families but has real flavor and holds substance without fussiness.