Curried Brown Rice with Mushrooms and Peas

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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  • 2 teaspoon oil, peanut
  • 1/2 cup(s) leek(s)
    (white part only), chopped
  • 1 1/2 teaspoon curry powder
  • 1/2 cup(s) mushrooms
  • 1 1/2 cup(s) rice, brown
  • 4 cup(s) broth, vegetable
  • 1 cup(s) peas, frozen
  • 1/2 cup(s) cilantro, fresh
  • 1 1/2 tablespoon soy sauce, less sodium
  • 1/4 teaspoon hot sauce


  • 1

    Preheat the oven to 350°F.

  • 2

    In a large ovenproof saucepan, warm the oil over medium heat. Add the leeks and curry powder and sauté for 1 minute. Add the mushrooms and sauté for 3 minutes, or just until the leeks are soft and the mushrooms begin to release their liquid. Stir in the rice and cook for 1 minute.

  • 3

    Stir in the broth, peas, cilantro, soy sauce, and hot-pepper sauce, and bring to a boil.

  • 4

    Cover the pan and bake for 40 to 50 minutes, or until the rice is tender and the liquid is absorbed. Let stand for 10 minutes. Fluff with a fork before serving.

Nutritional Information Amount Per Serving
  • Calories171
  • Total Fat2g
  • Saturated Fat0.4g
  • Sodium428mg
  • Carbohydrates34g
  • Dietary Fiber2g
  • Protein4g
  • Cholesterol-
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