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Susan’s Brown Rice Curry

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After I hoed and tilled both the veggie and herb gardens, I worked up an  appetite for a healthy main dish. I couldn’t do better than Susan Parker’s brown basmati rice dish.  I smile when I hear chefs mention the latest buzzwords in the food world: “clean food.” Well, Susan coined that phrase many years ago. A mentor and icon in the health food and supplement arena, Susan really “walks the talk”.

Susan’s brown basmati rice with curry and edamame

This can be a side or main dish.  If you like, augment with chicken, seafood, or firm tofu. Stir in when you add the rice. Susan is proprietor of Susan’s Natural World in Anderson Township and her vegetarian recipes are always bursting with flavor and nutrition.

Brown rice is nutritionally superior to white, and edamame (green soy beans) contains vitamins, calcium, iron, protein and fiber.

1-1/2 cups Basmati or Jasmine brown rice

2 teaspoons garlic, minced

1 small onion, chopped, about a cup or so

Curry powder to taste: start with 1 teaspoon

Broth – use as much as rice package directions require

2 cups shelled edamame, steamed and set aside

Chopped parsley for garnish

Salt and pepper to taste

Film pan with olive oil. Cook onions, garlic and curry powder for a couple of minutes, until onions start to soften.  Stir in rice and broth. Bring to a boil. Lower to a simmer, cover and cook 30-40 minutes or until rice is cooked. Stir in steamed edamame and garnish with parsley.

Tip from Rita’s kitchen

The yellow color of curry powder comes from turmeric, a superstar anti-inflammatory spice.

Substitute frozen peas for the edamame

 

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