Curried spring vegetables with brown rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown rice |
| 2 | cups | Water |
| Salt | ||
| ¼ | cup | Vegetable oil |
| 1 | teaspoon | Good quality curry powder; up to 2 |
| ¼ | cup | Ginger; peeled and finely diced |
| ½ | Whole red jalapeno pepper; up to 1, seeded, cored and finely diced | |
| 1 | Onion; thinly sliced | |
| 5 | Fingerling potatoes; scrubbed, halved and cut into 1/2\" pieces | |
| 3 | mediums | Carrots; scrubbed and cut into 1/2 inch dice |
| ½ | pounds | Sugar snap peas; strings removed |
| 1 | Green bell pepper; seeded, cored and cut into 1/2\" pieces | |
| 1 | Red bell pepper; seeded, cored and cut into 1/2\" pieces | |
| 1 | cup | Garbanzo beans; cooked, drained |
| Salt and freshly ground black pepper | ||
| ½ | Lime | |
| 2 | tablespoons | Chopped fresh cilantro |
| Lime wedges for garnish | ||
Directions
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 ½ 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 Byerly's with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 25, 1998