Curried Brown Rice with Zucchini
This "Pot 'o Gold" St. Patrick's Day recipe is made with curried brown rice and tender roasted zucchini. It's a perfect green and gold dish to celebrate with on the Irish holiday.
Servings: 2 servings
Ingredients
- 2 tablespoons olive oil divided
- ½ medium onion diced
- 1 large or 2 medium zucchini cut into large dice
- ⅓ cup carrot grated
- 2 tablespoons raisins
- 1 cup brown rice
- 1 ¼ cups water
- ½ teaspoon curry powder
- 1 teaspoon ground cumin
- Juice of ½ a lime
- ½ teaspoon salt
- Optional: ¼ cup sliced or slivered almonds for garnish
Instructions
- In a large pan, heat 1 tablespoon olive oil over medium-high heat. Add onion and zucchini, and cook until onion is translucent and veggies are just tender, about 7-9 minutes. Stir in carrot and raisins and cook for another minute. Set aside.
- Meanwhile in a medium pot, heat 1 tablespoon olive oil over high heat. When oil is rippling, add brown rice and stir to coat with oil. Toast lightly for about a minute.
- Add water, curry powder, cumin, lime, and salt, and stir well. Bring to a boil and cover with lid. Reduce heat to medium and cook until most of the water has absorbed, then reduce heat to low and let steam until rice is tender.*
- When rice is fully cooked, toss zucchini mixture with rice mixture in a large bowl or serving dish. Sprinkle with almonds for crunch and garnish.
Notes
*Alternatively, you may use a rice cooker and follow manufacturer's directions. You may also use couscous in place of brown rice.