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Curried Brown Rice with Charred Cabbage and Tomatoes

Curried Brown Rice with Charred Cabbage and Tomatoes

By Laura RussellNovember 10, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes

A type of Indian vegetable stir-fry called thoran inspired this simple mix of grain and vegetables. We especially like nutty, nubby, firm-textured farro, but brown rice is great as well. Whichever you use, you’ll need 4 cups cooked grain, and be sure to allow it to cool to room temperature or even chill it before stir-frying. Mild, subtly sweet cabbage is our first choice for this dish, but other lower-moisture vegetables, such as green beans or Brussels sprouts—or even asparagus—also are good.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 8

    ounces green cabbage, cored and chopped into rough 1-inch pieces (about 4 cups) OR 8 ounces green beans, cut into 1-inch lengths OR 8 ounces Brussels sprouts, trimmed and shredded OR a combination

  • Kosher salt and ground black pepper

  • 1

    small yellow onion, halved and thinly sliced

  • 1

    tablespoon cumin seeds OR mustard seeds OR a combination

  • 3

    medium garlic cloves, minced

  • 2

    teaspoons curry powder

  • 4

    cups cooked and cooled brown rice OR farro

  • 1

    pint grape OR cherry tomatoes, halved

  • 1

    tablespoon lime juice OR lemon juice

Step 1

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the cabbage, ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring only once or twice, until the cabbage is lightly charred, 2 to 3 minutes. Stir in the onion and cumin seeds; cook, stirring occasionally, until the vegetables are well charred, 3 to 5 minutes.

Step 2

Add the remaining 2 tablespoons oil, the garlic and curry powder. Cook, stirring, until fragrant, about 30 seconds. Stir in the farro, breaking up any lumps. Distribute the mixture in an even layer and cook without stirring until you hear sizzling, about 30 seconds. Stir, distribute again in an even layer and cook until you once again hear sizzling, about another 30 seconds.

Step 3

Add the tomatoes and cook, stirring occasionally, until the tomatoes are softened, 3 to 4 minutes. Off heat, stir in the lime juice. Taste and season with salt and pepper.