Healthy and Delicious Party Rice

{By Ellery Sadler}

It is sometimes hard to find healthy but fabulous dishes that don’t have your ordinary flavors (garlic and onion … at least in our family :)).

But my mom made the best rice dish last night and so I thought I would share it with you. It has bold flavors, beautiful colors and plenty of delicious veggies in it. 

This is a great dish for for a side or main dish. Excellent served with fish, chicken, or stuffed mushroom caps. A variety of fresh veggies combined with the spice of curry make this party rice unusual and yummy. I highly recommend giving it a try!

 Party Rice Screen Shot 2013-02-25 at 8.39.07 AM

Serves 6

  • 1 tbs oil
  • 1 medium onion, finely chopped
  • 1 large red or green bell pepper, diced
  • 1 medium eggplant, diced
  • 1 tbs minced fresh ginger
  • 1 14-ounce can diced tomatoes
  • 2 or 3 tsp curry powder (very yummy!)
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/2 pepper
  • 4 cups water or vegetable stock
  • 2 cups long grain or basmati rice
  • 4 or 5 carrots, diced
  • 3 cups coarsely chopped kale
  • 2 tbs tomato paste

In a large saucepan, heat the oil. Add the onion, bell pepper, eggplant, and ginger, and cook over medium heat, for about 8 -10 minutes. Stir occasionally.

Add the tomatoes, curry powder, thyme, salt, and pepper, and cook for a minute of two. Stir in the water or stock, rice, carrots, kale and tomato paste, and bring to a simmer. Cook covered over low heat until all the liquid has been absorbed, about 15 – 20 minutes.

Fluff with a fork and let stand for 10 minutes before serving. Enjoy!

(In the picture, we have it served along with a salad and stuffed mushroom caps. Mushroom caps work great for healthy mini-pizzas. Just put tomato sauce and some mozzarella cheese on them and throw them in the oven. Delicious!)

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