Friday, October 8, 2010

Exotic Rice Curry

Curry lovers always enjoy this dish. You can make it hot spicy or not and it provides a good foundation for experimentation (by adding other ingredients). It’s gluten-free, lactose-free, and vegan. It’s delicious, satisfying, and usually a hit at a potluck. It works just fine with regular brown rice or Basmati brown rice; but it’s exceptional with the exotic rice and wild rice combination suggested in the ingredients below.


1 c. uncooked exotic rice (Black Japonica, Red, Mahogany, etc.)
½ c. wild rice
3 c. water
4 tbsp. olive oil
1 red pepper (chopped)
3 tbsp. chives (or 1 tsp. onion powder or ¼ c. chopped onion)
1 mango (chopped)
2 tbsp. lemon juice (fresh-squeezed is best)
½ cup raisins or dried cranberries (or more if desired)
2-3 tsp. curry powder (see below)
Pinch of cayenne if desired
Salt to taste


Bring the water to a boil, add the rice, cover tightly, and cook on a very low temperature until all the water is absorbed (about 45 minutes). The rice is best if slightly crunchy (definitely not mushy). Fluff with a fork and allow to sit for 5 minutes, covered.

Chop the red pepper and chives (or onions). Heat 2 tbsp. of olive oil in a frying pan and stir fry the vegetables briefly over high heat, turning frequently, for 3 minutes. Cut up the mango into bite-sized pieces. Do not let the juice escape! Save it to add when the dish is assembled.

When the rice is cooked, combine all the ingredients together (including the other 2 tbsp. of olive oil listed in the ingredients) and toss lightly.

If you have a curry powder that you like, use that for seasoning. If not, the main ingredients I look for in a curry powder (or use when I throw one together) are turmeric, cumin, fenugreek, ginger, black pepper, and coriander. The cayenne will make this dish hot spicy and it’s up to you how hot you want it to be (choose the amount of cayenne carefully).

Note that this recipe also works with quinoa or red winter wheat if desired.

Eat well, be well, live deliciously!

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