Title: Curried Spring Vegetables with Brown Rice
Categories: Main dishes, Vegetarian, Potatoes, Rice, Vegetables
Yield: 4 Servings

1 c Brown rice
2 c Water
Salt
1/4 c Vegetable oil
1 ts Good quality curry powder;
-up to 2
1/4 c Ginger; peeled and finely
-diced
1/2 Whole red jalapeno pepper;
-up to 1, seeded, cored and
-finely diced
1 Onion; thinly sliced
5 Fingerling potatoes;
-scrubbed, halved and cut
-into 1/2" pieces
3 md Carrots; scrubbed and cut
-into 1/2 inch dice
1/2 lb Sugar snap peas; strings
-removed
1 Green bell pepper; seeded,
-cored and cut into 1/2"
-pieces
1 Red bell pepper; seeded,
-cored and cut into 1/2"
-pieces
1 c Garbanzo beans; cooked,
-drained
Salt and freshly ground
-black pepper
1/2 Lime
2 tb Chopped fresh cilantro
Lime wedges for garnish

Serves 4 to 6. Rinse the rice in a bowl of water and drain. Bring 2 cups of
water to a boil and add salt to taste. Add the rice, lower the heat, cover
tightly and cook over low heat without disturbing the lid for 40 to 50
minutes.

In a wide pot, heat the oil over medium-high heat. Add the curry powder,
ginger and jalapeno pepper and cook, stirring for 30 seconds. Add the
onion, lower the heat and cook until limp, stirring occasionally, about 4
minutes. Add the potatoes and carrots and mix together. Add about 1/2 cup
water, cover the pot and cook for about 10 minutes or until the vegetables
are tender. Stir in the sugar snap peas and bell peppers and cook another 1
to 3 minutes or until the peas and asparagus turn bright green, then stir
in the garbanzo beans and cook through. Season with salt, pepper and fresh
lime juice to taste. Serve over the brown rice garnished with the cilantro
and lime wedges.

Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98

Posted to MC-Recipe Digest by Kathleen on Apr 25,
1998