Food Buzz

Because maybe you do care what I had for lunch...

Thursday, April 03, 2008

Crunchy curried rice

Have about 2 cups cooked sweet brown rice on hand. Heat about 2 tablespoons sesame oil in a wok or large pan. Stir in 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 teaspoons curry (I love Madras), 2 teaspoons garam masala. Cook for a minute or two and then add 1/2 cup cashews, stirring to coat. Cook for another two minutes and add rice, chopped head of cauliflower, 2 chopped carrots, 2 chopped sunchokes, 1/4 cup raisins or dried currants, juice of one lime, and a little more sesame oil. Stir all ingredients together while it cooks for about 5 minutes or more, depending on desired crunchiness.

Garnish with cilantro and sweet onion.

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