Curried Rice and
Vegetables with Cashews
Select
your favorite vegetable combination for this dish. You may also use any combination of fresh
vegetables. I love the sweet crunch of
cashews with the warm curry but you may substitute almonds if you wish.
Serves
4
Prep
time: 5 minutes
Cooking
time: 20-25 minutes
2
cups reduced-sodium chicken broth
1
tablespoon curry paste, mild or hot, or more to taste
1
cup long grain white rice
2
cups frozen mixed vegetables for stir-fry (snap peas, carrots, mushrooms, baby
corn, etc.), thawed slightly
1
cup dry roasted cashews
Whisk
together the broth and curry paste in a medium saucepan. Add the rice and set the pan over high
heat. Bring to a boil, decrease the heat
to low, cover and cook for 15 minutes.
Add the vegetables, cover and cook for 5 more minutes, until the liquid
is absorbed, the rice is tender and the vegetables are softened. Remove from heat and season to taste with
salt and freshly ground black pepper.
Spoon the rice mixture into serving bowls and top with the cashews.
Nutrients
per serving: Calories: 431, Fat: 17g, Saturated Fat: 4g, Cholesterol: 2mg,
Carbohydrate: 59g, Protein: 13g, Fiber: 4g, Sodium: 720mg
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