Bring the water and rice to a boil, turn down to medium low, cover, and simmer for 45 min.
In a large wok or frying pan, lightly sauté broccoli on medium high for 5 min., then add mushrooms and sauté another 2 min.
In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add the blend to the vegetables and heat on medium high, stirring frequently, gradually reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with the parsley, tomato, and cilantro. Serve hot.