Curried Veggies and Brown Rice

Full of plant food and busting with flavor. This dish is probably one of the quickest one I have made. Especially if you prep your rice in a crock pot ahead of time so it is ready when you need it.

I ALWAYS cook my rice in a crock pot on the days I am making a rice dish. It’s just much faster that way. I never use instant rice because instant rice can be lacking in nutrients having been processed before being boxed. Plus, I find that the non-instant rice has more flavor.

Definitely keep this on your menu for those nights when you need dinner on the table fast!

Prep your rice:

1 cup long grain brown rice

2 cups vegetable broth

  1. Add the rice and the broth to your crock pot and cook on low for 6 hours or high for 4 hours (check manufacturers settings). Set to warm once your rice is finished, to save until you are ready to prep your meal.

Main Dish:

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1 1/2 tsp chili powder

1 tsp garlic powder

1 1/2 tsp curry powder

1/2 tsp Himalayan Sea salt

1 large onion, chopped

16 oz bag organic frozen mixed veggies

1 cup organic frozen peas

vegetable broth (as needed)

cooked brown rice (see above)

  1. Add olive oil and seasoning to a skillet on medium low heat. Let the seasonings “pop” for a minute. They get REALLY flavorful this way.
  2. Add the onion and turn up the heat to medium high. Make sure to stir and coat the onion with all the spices. Cook onion for 5 minutes. Add a splash of veggie broth if it seems dry and to keep onion from burning.
  3. Add rice and remaining veggies. Again, add a splash of broth if it seems dry and it looks like you need more moisture. Let it cook for a few minutes.
  4. Take off the heat and serve hot.

 

 

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