Vegetable Rice Curry
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped scallions/Chopped onions||1 Cup (16 tbs)|
|Curry powder||3 Tablespoon (Use More Or Less Depending On Your Taste And Your Powder)|
|Raw brown rice||2 Cup (32 tbs)|
|Soy grits||3 Tablespoon|
|Water||5 Cup (80 tbs)|
|Sunflower seeds||2⁄3 Cup (10.67 tbs)|
|Raw peanuts||1⁄2 Cup (8 tbs), chopped|
|Oil||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper/Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped fresh tomatoes||2 Cup (32 tbs)|
|Summer squash||1 Medium, chopped (Zucchini Or Crooked Neck)|
In a. pressure cooker or large saucepan heat the olive oil; saute the onions, curry, and raw rice until the onions are very soft. Add the soy grits and saute a few minutes more.
Add 4 cups of water for pressure cooking, 5 cups for regular cooking. Stir in the salt, sunflower seeds, and raw peanuts. Cover and pressure cook 20 minutes, or regular cook until all of the liquid is absorbed and the rice is tender.
Turn the heat to low and add the 1/2 cup of oil and all of the chopped vegetables. Toss them with the rice and heat until they are all hot. Serve at once.