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Vegetable rice pan with coconut milk

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Ingredients for 3 servings:

  • 1 cup(s) brown rice
  • 2 cups water
  • 4 carrots
  • 2 bell peppers, yellow and green
  • 1 zucchini
  • 2 garlic cloves
  • salt and pepper
  • curry
  • chives
  • ½ can coconut milk
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

healthy and quick to finish

Cook 1 cup of rice with 2 cups of water, salt, and curry powder in a pot until tender. Peel the carrots and dice them along with the zucchini and bell pepper. Finely dice the garlic. Heat oil in a wok. Sauté the garlic and vegetables, season with salt and pepper. Deglaze with coconut milk and simmer for 10-15 minutes. Season to taste and add the chives. Serve the rice with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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