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

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