Tuesday, November 8, 2011

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

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
  • 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.

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