Did I ever tell you about that 50 pound bag of rice I bought a few months ago?
Um, I’m down to my last few cups! So everyone who thought I was crazy? (…well, no comment!) But the fact is, I used it, no problem. And if I wasn’t so relieved to have the space back in my pantry, I’d buy another 50 pound bag.
I know so many people are hating on the white rice. (And white bread, white potatoes, white sugar.) But I’m not one of them. I love my white foods. People in third world countries must think Americans are crazy with all the diet trends, when they would do anything for a big ‘ol bowl of white rice! But, I digress. You can certainly sub in a different grain and this would still be delish!
What’s funny is, this dish turned out to be a great mistake. It was supposed to have chicken in it, but I forgot to defrost it. I was also going to use cumin, until I realized I was out – which could have been a giant catastrophe, but I subbed in curry powder, and it turned out to be a blessing in disguise. (I’ve also accidentally put cumin in cookies, instead of cinnamon – not a great mistake.)
Think a pile of vegetables on top of rice can’t be a substantial meal? Oh, it can. It so can. My third helping was proof of that.
Coconut Curry Veggie Stir Fry
Prep time: 15 minutes
Cook time: 5 minutes
• 1 1/2 tablespoons vegetable oil
• 1 medium sweet onion, cut into 1-inch pieces
• 1 small bell pepper, cut into short strips
• 1 cup julienned carrots
• 1 cup snow peas, large ones cut in half
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon crushed red pepper flakes
• pinch of salt and pepper
• 1 can (8 ounce) pineapple chunks, drained, juice reserved
• 1/2 cup light coconut milk
• 1 teaspoon cornstarch
• 2 cups cooked white rice
In a large nonstick pan, heat oil over medium-high. Add onion, bell pepper, carrots, snow peas, ginger, garlic, curry powder, red pepper flakes, and salt and pepper. Cook, stirring frequently, for about 5 minutes until vegetables are crisp-tender.
In a small bowl, whisk together the pineapple juice and cornstarch until dissolved. Add the mixture, along with the pineapple chunks and coconut milk to the pan. Cook for 1 minute or until thickened; stir gently. Spoon over rice and serve right away.