Curried Autumn Brown Rice

Curried Autumn Brown Rice

by Jeff Harter

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: saute appetizer side sugar-free vegan vegetarian nut-free fall

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Super tasty healthy rice dish thats easy to make and will blow away your loved ones. Add nuts (walnuts) to make this dish a complete protein. Cancer prevention in full force with butternut squash, carrots, onions, garlic, ginger, turmeric, and cinnamon

Ingredients (serves 4)

• 2 tbsp olive oil
• 3 carrots small dice
• 1 cup butternut squash small dice
• 1 small white onion
• 1 leek thinly sliced
• 1 garlic minced
• 2 tbsp minced fresh ginger
• 1 shallot minced
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp turmeric
• 2 tsp madras curry
• 1 bay leaf
• 2 cups brown rice
• 3 cups vegetable stock
• 1 cup green tea
• salt and fresh ground pepper

Instructions

• Place a large and deep saute pan over medium heat for 2 mins then add olive oil. Wait a minute or two then add carrots, squash and onion. Saute for about 10 mins until vegis start caramelizing. Then add leeks, garlic, ginger and shallots. Saute for about 5 mins longer stirring frequently. Then add cinnamon, cumin, turmeric, curry and bay leaf. Cook 2 mins longer. Then add rice and cook another 2 mins stir well. Then add vegi stock, green tea, salt and pepper. Bring to a boil then turn down heat to obtain a gentle simmer and cook 15 - 20 mins until liquid has evaporated. Take off heat and cover 5 mins. Serve as appetizer or a side. Will go great with fish, seafood, chicken or turkey.