Curried Rice



Who needs takeout when you can quickly combine rice and vegetables for a delicious curry meal.

Ingredients

Preparation

  1. Dry sauté the chopped onion in a large nonstick skillet until golden brown. Add a little bit of water if needed to avoid sticking to the pan.
  2. To the browned onion, add the cooked brown rice, curry powder, and steamed peas and carrots. Combine well.
  3. Season generously with salt (optional) and pepper. Toss curried rice mixture with raisins and almonds, and serve immediately.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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