Here's your chance for a little kitchen creativity. Cook according to your taste buds! This is the basic recipe. You can add and subtract what you want, and you might need a little more seasoning.
Ingredients:
1 ½ C long-grain brown/white rice or jasmine rice, rinsed
1 ½ T olive oil
1 med onion, quartered and sliced
2 C small broccoli florets
2 medium carrots, sliced
1 medium red pepper, diced
1 can chunk pineapple, drained
1 C coconut milk
2 T soy sauce
1 tsp curry powder
2 tsp minced ginger
Chopped cashews, optional
(I added a small amount of cubed fried tofu)
Instructions:
Combine the rice with 3 C water in a
saucepan. Bring to a rapid simmer, then
cover and simmer gently until the water is absorbed, 30-35 minutes.
Shortly before the rice is done, heat
the oil in a stir-fry pan. Add the onion
and sauté over medium heat until golden.
Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for
3 minutes or so, just until the vegetables are tender-crisp..
Add the scallions, tomatoes, and
pineapple chunks and continue to stir-fry for a minute or two, just until the
tomatoes soften slightly.
Stir in the cooked rice, then add the
coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are
completely combined. Serve at once,
passing around chopped cashews to top individual servings, if desired.
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