Spring has sprung! Out with the old, tired pot pies and stews...it’s time for a warm bold flavor! Introducing, Curry Rice Stir Fry. This beautiful brown basmati rice blend is ordained with green onions, purple cabbage and carrots. Ancient grains like red quinoa and freekeh add an intriguing fusion of texture and high-quality protein. Plus turmeric, a feature of curry powder, provides a bright yellow hue while also serving as a powerful antioxidant with blood sugar and blood pressure regulating properties! This dish is not only GORGEOUS, it's good for you too!
Bright, bold and TASTY...flavor up your spring one satisfying bite at a time :)
- 1 cup Harris Teeter Organics Basmati Brown & Red Quinoa rice blend, uncooked
- 1 cup broth (chicken or vegetable, your choice!)
- 1 cup water
- 2 tsp curry powder
- 1 tbs vegetable oil
- ½ yellow onion, chopped
- 1 tsp garlic, minced
- 1 tsp of ginger, diced
- 1 cup carrots, shredded
- 1 cup purple cabbage, shredded
- ½ cup coconut flakes
- ½ cup green onions
Directions: In a medium saucepan (or rice cooker) add broth, water, rice and 1 tsp of curry powder. Bring to a boil, stir and cover with a tight fitting lid. Reduce heat and simmer 20 minutes or until water is absorbed.
While the rice is cooking, prep the other ingredients. After 20 minutes, remove the rice from the heat. In a deep skillet (or wok), add vegetable oil, onion, garlic, ginger, and carrots sautée for 3 minutes. Add cabbage and cooked rice, stir and sautée for 5 minutes. Garnish with green onion and coconut flakes.
Love & Blessings Always,