Curry-Spiced Grain Bowl

    This beautiful basmati brown rice blend includes red quinoa and freekeh for an intriguing fusion of texture and high-quality protein. And the turmeric in the curry powder provides a bright yellow hue that matches the bold flavor of this dish. Gear up for flavor with a bright and savory stir-fried grain bowl! Enjoy!!

    Servings: 4


    1 cup uncooked basmati brown, red quinoa and freekeh (see note below) rice blend
    1 cup chicken or vegetable broth
    1 cup water
    1 teaspoon plus 1 tablespoon Jamaican curry powder, divided
    1 tablespoon vegetable oil
    1 cup shredded carrots
    ½ cup chopped yellow onion
    1 teaspoon minced garlic
    1 teaspoon diced ginger
    1 cup shredded purple cabbage
    Salt and pepper to taste
    ½ cup chopped green onions
    ½ cup coconut flakes

    Note: Some brand names may not include freekeh in the product name; look for it in the ingredients list.

    1. In a medium saucepan add rice/quinoa blend, broth, water and 1 teaspoon curry powder.
    2. Bring to a boil, stir and cover with a tight-fitting lid. Reduce heat and simmer for 20 minutes or until water is absorbed. Remove from heat.
    3. In a deep skillet or wok, add vegetable oil, 1 tablespoon curry powder, carrots, onion, garlic and ginger, and sauté 3 minutes.
    4. Add cabbage and cooked rice to the skillet. Stir and sauté 5 minutes. Season with salt and pepper to taste.
    5. Serve garnished with green onion and coconut flakes.


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    Tuesday, 21 March 2023

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