Serves 4
447 cal · 65 min
Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach
Recipe GLPRef122af3395f43
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
