Vegetable Rice Curry Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 1 cup chopped onions or scallions | ||
| Curry powder | 3 Tablespoon | |
| 2 cups raw brown rice | ||
| 3 tbsp soy grits | ||
| 4 OR 5 cups water | ||
| Salt | 1 Teaspoon | |
| Sunflower seeds | 2/3 Cup (16 tbs) | |
| 1/2 cup raw peanuts, chopped | ||
| Oil | 1/2 Cup (16 tbs) | |
| 1/2 cup chopped green or sweet red pepper | ||
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Squash zucchini | 1 Medium, chopped | |
Directions
In a. pressure cooker or large saucepan heat the olive oil; saute the onions, curry, and raw rice until the onions are very soft. Add the soy grits and saute a few minutes more.
Add 4 cups of water for pressure cooking, 5 cups for regular cooking. Stir in the salt, sunflower seeds, and raw peanuts. Cover and pressure cook 20 minutes, or regular cook until all of the liquid is absorbed and the rice is tender.
Turn the heat to low and add the 1/2 cup of oil and all of the chopped vegetables. Toss them with the rice and heat until they are all hot. Serve at once.
Add 4 cups of water for pressure cooking, 5 cups for regular cooking. Stir in the salt, sunflower seeds, and raw peanuts. Cover and pressure cook 20 minutes, or regular cook until all of the liquid is absorbed and the rice is tender.
Turn the heat to low and add the 1/2 cup of oil and all of the chopped vegetables. Toss them with the rice and heat until they are all hot. Serve at once.
Chef
