Prep and Cook Time 16 minutes
YIELD Makes 4 servings
|1||package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap peas and red bell peppers|
|1||can (about 14 ounces) vegetable broth|
|3/4||cup uncooked instant brown rice|
|2||teaspoons curry powder|
|1/2||teaspoon hot pepper sauce or to taste|
|1||can (14 ounces) unsweetened coconut milk|
|1||tablespoon fresh lime juice|
- Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
- Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
|Saturated Fat||19 g|
|Total Fat||22 g|
|Calories from Fat||56 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.