Friday, April 29, 2011

Cheater's Curry

I realized just posting recipes made much more sense than making one huge recipe page. So here is my cheater's version of a spicy-sweet curried rice dish, packed with veggies.

Bonus? If you choose to rinse the brown rice beforehand, save it and use that rice water (within two days) as a face tonic; it's chock full of nutrients.
Curried Rice with Onions and Greens
Difficulty level: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes
2 tbsp cayenne evoo
1 cup brown rice
2 cups water
2 tbsp curry powder
1/4 cup sugar
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground red pepper (up this considerably if you only have regular evoo)
1/2 tsp ground ginger
1/4 tsp ground smoked paprika
1/4 tsp ground nutmeg
3 cloves
1/4-1/2 an onion, chopped
one or two generous handfuls of greens/green veggies, uncooked
salt to taste
In a medium pot, bring water to a boil. Dump in the rice and one tbsp of the cayenne evoo. Cover, reduce heat and simmer for 30 minutes. At 30 minutes, add the remaining cayenne evoo, the onions, and 1 tbsp of the curry. Stir, and cover again. Simmer for five minutes. Add greens and remaining spices; stir and cover. Simmer another 5-10 minutes (if using leafy greens, stir and cook with the lid off to avoid overcooking; for regular green veggies, cover to simmer). Remove from heat, fluff, and let stand to cool. Salt if desired. Yum!

***If you don't have access to buying cayenne evoo, it's relatively simple to make yourself. Just mix the evoo with some ground cayenne in a lidded jar for a couple of days (leave in a dark, temperature-controlled location) until the blend has nice, spicy smell to it. 

No comments:

Post a Comment