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Curried Vegetables With Rice

Microwaverina's picture
Ingredients
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Quick cooking brown rice 1 1⁄4 Cup (20 tbs)
  Onion 1 Medium, thinly sliced
  Carrots 3 , thinly sliced
  Minced fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Cauliflower florets 2 Cup (32 tbs)
  Sweet red pepper 1⁄2 , thinly sliced
  Green pepper 1⁄2 , thinly sliced
  Frozen peas 1 Cup (16 tbs)
  Soy sauce 1 Teaspoon
  Canola oil 1 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Peanuts 1⁄4 Cup (4 tbs)
  Scallions 2 , thinly sliced
  Thin lemon slices 4 (for garnish)
Directions

In a 2-quart saucepan over medium heat, bring the stock to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Keep warm.
In a 2 1/2-quart casserole, combine the onions, carrots, ginger, and garlic.
Microwave on high for 3 minutes.
Add the cauliflower.
Microwave on high for 3 minutes.
Add the red peppers and green peppers.
Microwave on high for 2 minutes.
Stir in the peas and soy sauce.
In a cup, stir together the oil and curry powder.
Add to the vegetables.
Microwave on high for 2 minutes.
Stir well.
Microwave on high for 2 minutes.
Stir in the peanuts.
Fluff the rice with a fork.
Place on a serving platter.
Top with the vegetables.
Garnish with the scallions and lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Healthy

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