Friday, October 04, 2013
Curried Brown Rice with Zucchini
2 tablespoons olive oil, divided
1/2 medium onion, diced
1 large or 2 medium zucchini, cut into large dice
1/3 cup carrot, grated
2 tablespoons raisins
1 cup brown rice
1 1/4 cups water
1/2 teaspoon curry powder
1 teaspoon ground cumin
Juice of 1/2 a lime
1/2 teaspoon salt
Optional: 1/4 cup sliced or slivered almonds for garnish
1/2 medium onion, diced
1 large or 2 medium zucchini, cut into large dice
1/3 cup carrot, grated
2 tablespoons raisins
1 cup brown rice
1 1/4 cups water
1/2 teaspoon curry powder
1 teaspoon ground cumin
Juice of 1/2 a lime
1/2 teaspoon salt
Optional: 1/4 cup sliced or slivered almonds for garnish
1. In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add onion and zucchini, and cook until onion is translucent and veggies are just tender, about 7-9 minutes. Stir in carrot and raisins and cook for another minute. Set aside.
2. Meanwhile in a medium pot, heat 1 tablespoon olive oil over high heat. When oil is rippling, add brown rice and stir to coat with oil. Toast lightly for about a minute.
3. Add water, curry powder, cumin, lime, and salt, and stir well. Bring to a boil and cover with lid. Reduce heat to medium and cook until most of the water has absorbed, then reduce heat to low and let steam until rice is tender.*
4. When rice is fully cooked, toss zucchini mixture with rice mixture in a large bowl or serving dish. Sprinkle with almonds for crunch and garnish.
*Alternatively, you may use a rice cooker and follow manufacturer’s directions. You may also use couscous in place of brown rice.
# posted by Chelsea @ 8:18 AM 
