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
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 Cooks.com; Photo courtesy of Dave Goldberg
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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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