Curried Rice, Beans and Vegetable Pilaf
After last night's unhealthy dinner we needed something to put us back on the right track. Tonight's dinner was very healthy and soooo good. This can be served alone as a vegetarian meal or with any grilled meat. We had it with baked breaded chicken from Trader Joe's. I had frozen spinach on hand so used that instead of the frozen greens. I didn't have regular curry powder and instead used garam masala. I cut the yams quite small and they didn't seem cooked through to begin with so I put back on a very low heat for an additional 10 minutes and then let sit with the lid still on while I cooked the chicken. I think next time I will pre-cook them a bit or even try another vegetable, like chopped carrots.
Curried Rice, Beans and Vegetable Pilaf
1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Place chutney in blender. Add broth gradually and puree. Set aside.
Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
Serves 4 - 6
I thought this meal was really good and I will definitely make again. Thanks again to epicurious.com, what would I do without you.
Curried Rice, Beans and Vegetable Pilaf
1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Place chutney in blender. Add broth gradually and puree. Set aside.
Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
Serves 4 - 6
I thought this meal was really good and I will definitely make again. Thanks again to epicurious.com, what would I do without you.