Indian Brown Rice Pilaf

3.9 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 571.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.3 g

View full nutritional breakdown of Indian Brown Rice Pilaf calories by ingredient


A brown rice dish with some really good kharma. A brown rice dish with some really good kharma.
Number of Servings: 4


    1 cup long grain brown rice
    1 tsp Olivio Premium Spread
    1 tsp Olive Oil
    2 cups vegetable broth
    1 small onion chopped fine
    1 small carrot peeled and grated
    2 garlic cloves, chopped
    1 tbsp mild curry
    1/4 cup sun-dried tomatoes, soaked and chopped coarsely


Melt Olivio with Olive Oil in a medium saucepan. On medium to low heat, sweat the shallots and the carrots until they are soft, and add the garlic to the pan. Be careful not to burn the garlic, it leaves a bitter taste. Add the Curry Powder and let the flavor develop for a minute or two. Now add the rice to the pan and stir coating the rice well. As soon as it is coated, add the Vegetable Stock, either canned or homemade, increase heat a bit and bring to a boil. Once it comes to a boil, reduce the heat to medium-low, about 4 or 5, and cover. Depending on your rice, it should take 15 to 20 minutes to cook. Some bulk raw rices may take longer and may need to be soaked prior to cooking. Regular commercial rice will take twenty minutes on a simmer. Fluff your rice with a fork and serve with Fat-Free Plain Yogurt or Reduced Fat Sour Cream. This rice would be a nice accompaniment to Chicken Curry and a Cucumber Raita.


Number of Servings: 4

Recipe submitted by SparkPeople user FCHOVITZ.

Member Ratings For This Recipe

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    Great - 5/28/21

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    Delicious................. - 6/26/20

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    yummy - 7/23/19

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    Will try. - 2/3/19

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    Very Good
    Hey guys, a small correction in naming the dish. Its Khurma and not kharma. Well its a very delicious recipe and I prepare them very often. - 9/30/12