Curried brown butter rice bowls with crispy sprouts combine color and crunch for a fiber-rich meal that will excite and entice even the pickiest eaters. Serve along side your protein of choice or topped with a fried egg as a meal on its own.Current status: catching major feels over these rice bowls. They’ve actually made me readjust my 2019 intentions to now include “eat more grains with curried brown butter.”
After testing this recipe a couple times the other morning, I had a massive pot of leftovers sitting idle on my stove for the duration of the afternoon. Instead of being a responsible adult and tossing the remains in Tupperware to refrigerate, I found myself standing at the stove every hour on the hour taking “just a few more bites” straight from the pot. Before I knew it, my secured leftovers for the next two days turned into just enough for dinner that night.
So there’s my official warning that this recipe will have you downright addicted. In the very best way.This hearty vegetarian dish is a fun departure from the takeout version of fried rice, incorporating lots of nutty flavor from brown butter and rich Indian spice from curry powder. The rice also gets an aromatic boost from garlic and shallots, plus a jolt of heat from fresno chiles.
Brown rice is higher in fiber and other nutrients than its white counterpart and the perfect vehicle for this quick, veg-heavy bowl. Cooking a batch of rice in advance and crisping it up in the pan makes it feel more like fried rice as opposed to rice pilaf. Plus, it helps this dish come together seamlessly for any given weeknight. To achieve the most dynamite sprouts with crispy, slightly crunchy edges, tender interiors, and slightly sweet caramelized leaves, this roasting method delivers on all fronts. The trick is to roast them fast and HOT on a preheated baking sheet so that the sprouts start cooking as soon as they make contact with the pan. Another trick is to leave them roasting on their exposed, cut side so that they acquire a deep, golden sear.
And I realize chopped dates in a grain bowl may sound dubious, but their sticky-sweet, chewy demeanor is excellent with the curry-infused rice and crispy sprouts.This meal delivers a hearty dose of your daily fiber, key for energy and healthy digestion, and It’s perfect for make-ahead lunches.
If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe—it helps tremendously in terms of web searches! Cheers, friends.
- 12 oz. Brussels sprouts, trimmed and halved
- 1 Tbsp. extra-virgin olive oil
- 1¼ tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper
- 3½ Tbsp. unsalted butter
- 1 Tbsp. curry powder
- 3 garlic cloves, minced
- 1 medium shallot, finely chopped
- 2 Tbsp. seeded and chopped Fresno chile
- 3 cups cooked brown rice
- 2 pitted Medjool dates, chopped
- ¼ cup roasted cashews, roughly chopped, plus more for topping
- Optional topping: thinly sliced green onion
- Place a rimmed baking sheet on center oven rack; preheat to 425°. Toss brussels sprouts, olive oil, ½ tsp. of the salt, and black pepper in a large bowl.
- Remove baking sheet from oven. Arrange brussels cut side down on baking sheet. Roast brussels until softened and deeply browned, about 20 minutes.
- While Brussels roast, melt butter in a large skillet over medium-low heat. Whisk in curry powder and cook until butter begins turning amber, stirring often, about 4 minutes. Increase heat to medium and add garlic, shallot, Fresno chile, and remaining ¾ tsp. salt; cook 2 to 3 more minutes, stirring often, until garlic becomes aromatic. Add cooked rice; toss to fully coat rice mixture in curried brown butter. Stir in chopped dates and cashews. Press to flatten rice in skillet and cook, undisturbed, until rice begins to get golden and crisp, 2 to 3 minutes.
- To assemble, divide rice mixture evenly into 3 or 4 bowls. Top evenly with brussels sprouts. Garnish with sliced green onion and additional cashews, if desired.