Curried Spring Vegetables with Brown Rice
Try this Curried Spring Vegetables with Brown Rice recipe, or contribute your own. "Vegetarian" and "Main dishes" are two of the tags cooks chose for Curried Spring Vegetables with Brown Rice.
Yield: 4 Servings Ready in 1 hours
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|3 mdCarrots; scrubbed and cut|
|Lime wedges for garnish|
|1 cGarbanzo beans; cooked,|
|2 tbFresh Cilantro; chopped|
|1/4 cVegetable oil|
|1 Green bell pepper; seeded,|
|1/2 lbSugar snap peas; strings|
|1 Red bell pepper; seeded,|
|5 Fingerling potatoes;|
|1 tsGood quality curry powder;|
|1 Onion; thinly sliced|
|1 cBrown rice|
|1/2 Whole red jalapeno pepper;|
|1/4 cGinger; peeled and finely|
Curried Spring Vegetables with Brown Rice Preparation
Serves 4 to 6. Rinse the rice in a bowl of water and drain. Bring 2 cups of water to a boil and add salt to taste. Add the rice, lower the heat, cover tightly and cook over low heat without disturbing the lid for 40 to 50 minutes. In a wide pot, heat the oil over medium-high heat. Add the curry powder, ginger and jalapeno pepper and cook, stirring for 30 seconds. Add the onion, lower the heat and cook until limp, stirring occasionally, about 4 minutes. Add the potatoes and carrots and mix together. Add about 1/2 cup water, cover the pot and cook for about 10 minutes or until the vegetables are tender. Stir in the sugar snap peas and bell peppers and cook another 1 to 3 minutes or until the peas and asparagus turn bright green, then stir in the garbanzo beans and cook through. Season with salt, pepper and fresh lime juice to taste. Serve over the brown rice garnished with the cilantro and lime wedges. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen
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