Curried Rice
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This delightful side dish will perk up your plate with a little warmth from the curry, some sweetness from the currants and a bit of zing from the cilantro.
Ingredients
2 cups water
1 cup jasmine rice
1 medium carrot chopped
2 tablespoons canola oil
1 tablespoon curry powder
1 tablespoon black currants or raisins, soaked and drained
1 tablespoon chopped cilantro
1 teaspoon salt or to taste
Directions
Bring water, rice, curry powder, and salt to a boil. Reduce to a simmer and cook covered for 10 minutes. Add carrot, canola, and black currants; stir. Cover and cook for an additional 5 minutes. Remove from heat and let sit covered for 10 minutes. Toss with cilantro and serve.
Serves 4
Ingredients
2 cups water
1 cup jasmine rice
1 medium carrot chopped
2 tablespoons canola oil
1 tablespoon curry powder
1 tablespoon black currants or raisins, soaked and drained
1 tablespoon chopped cilantro
1 teaspoon salt or to taste
Directions
Bring water, rice, curry powder, and salt to a boil. Reduce to a simmer and cook covered for 10 minutes. Add carrot, canola, and black currants; stir. Cover and cook for an additional 5 minutes. Remove from heat and let sit covered for 10 minutes. Toss with cilantro and serve.
Serves 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
