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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Ingredients: 4 Cup(s) Hot cooked Brown Rice 2 Carrots, sliced 1 Sweet red pepper,coarse chop 1 Cup(s) Peas 1 Cup(s) Cauliflower florets 1 Cup(s) Broccoli florets 1 Onion, cut into wedges 2 Tomatoes, cut into wedges 2 Tablespoon(s) Safflower oil 2 Tablespoon(s) Minced Gingerroot 1 Sm hot chili pepper * 2 Tablespoon(s) Squash, cubed, peeled 2 Tablespoon(s) Curry powder (to taste) 3 Cloves garlic, minced 1/2 Cup(s) Vegetable stock |
Directions: * very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted
peanuts, optional. Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to heat.
Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
in lime juice. Toss steamed vegetables gently with sauce. Top with garnish.
Serves 4-6
VARIATIONS: - add 1 coarsely chopped apple - add tofu cubes or serve on
slices of lightly sauteed tofu. - subst. or add other veggies, such as
sauteed mushrooms or
steamed potatoes - leftovers are delicious in omelets - serve on
buckwheat noodles or other pasta
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