It helps to have fresh produce from the market to add to the experiment, too. So here's what I made up:
Ingredients
2 cups water
2 generous teaspoons ground tumeric
1 generous teaspoon sea salt
1 cup brown rice
a little high heat cooking oil (I used Grapeseed oil)
1/2 onion, chopped
2 cloves garlic, chopped
2-3 teaspoons Wildtree Curried Garlic Blend or curry powder
a couple of hand fulls of colored peppers (I used red and yellow)
shiitake (or other) mushrooms
1 can chick peas, drained
some chopped up cooking greens (collards, kale, chard, etc.)
2 generous teaspoons freshly grated ginger
salt and freshly ground black pepper to taste
Directions
- Place water in pot with tight fitting lid and bring to a boil. Add salt and tumeric. Add rice, stir it around, return to boil, reduce heat to low, and simmer covered for 45 minutes.
- Place oil in skillet and warm over medium heat. Add the onion and saute for 2-3 minutes, then add the garlic and reduce heat to medium-low. FYI: I like to let the onion and garlic cook while chopping the remaining veggies. It makes the onions sweet.
- When onions are really soft, add the curry seasoning and mix well.
- Add peppers and mix to coat. Let cook 3-4 minutes, stirring occasionally.
- Add mushrooms, mix, let cook 5 minutes or so to soften.
- Add chick peas and greens. Cover and let chick peas warm and greens get greener about 4 minutes.
- Check rice (timer should have gone off by now!). Does it need more cooking time or a little water added?
- Add grated ginger and mix one last time.
- Serve chick peas over rice.
- Enjoy!
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