Dec 102008

This was an interesting new side dish which I made to accompany the Chicken Saagwala. It was good, but next time I might substitute chopped carrot for the celery, since I prefer carrots and they would add some more color.

2 c. cooked brown rice
1 c. chopped onion
1 1/2 c. chopped celery
1/2 c. orange juice
2 T chopped mint leaves
1 t curry powder
1 c. cooked green peas

Saute onion and celery in non-stick pan coated with cooking spray for about 3 to 5 minutes on low heat. Add orange juice and continue cooking until liquid is almost evaporated. Stir in mint leaves and curry powder, and blend to combine flavors. Stir in the rice and peas and heat through.

-Recipe adapted from; Photo courtesy of Dave Goldberg

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 Posted by at 1:00 pm

  One Response to “Indian Spiced Rice”

  1. This sounds good, and I agree, carrots would make this dish “pop” with color. I will put curry on my next shopping list!

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