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Curry Brown Rice Bake with Vegetables

  • 24servings
  • 30minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/4 cups water

  2. 4 1/2 cups uncooked instant brown rice

  3. 1 (16 oz.) bag frozen broccoli, cauliflower and carrot medley , thawed

  4. 1 tablespoon butter or margarine

  5. 1 small onion , chopped

  6. 2 tablespoons all-purpose flour

  7. 2 tablespoons granulated sugar

  8. 2 1/2 teaspoons yellow curry powder

  9. 3/4 teaspoon salt

  10. 1/2 teaspoon ground black pepper

  11. 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

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