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Life After Emotional & Binge Eating

Brown Basmati Rice with Curry and Edamame

I adapted this dish from Susan Parker’s recipe (Susan owns Susan’s Natural World in Cincinnati, Ohio).  Susan and I had a cooking class together and she made a version of this yummy rice. Sound exotic?  Well, now that our world has grown smaller, and a lot of wonderful, healthy items are readily available at the grocery, you’ll be able to find everything you need.

 This can be a side or main dish.  If you like, augment with deli chicken, seafood, or firm tofu. If using tofu, drain and cut into cubes. Stir in when you add the rice.
 
Brown rice is nutritionally superior to white. Claims have been made that it can help lower cholesterol, lower the risk of colon cancer, and help keep digestion regular. Edamame contains vitamin A, C, calcium, iron, protein and fiber.
 
1-1/2 cups Basmati or Jasmine brown rice, rinsed and drained
2 teaspoons garlic, minced
1 small onion, chopped, about a cup or so
1 tablespoon curry powder
4 to 4-1/2 cups broth, either vegetable or your favorite (I like chicken broth)
2 cups shelled Edamame, steamed and set aside
Chopped parsley for garnish(opt) 
 
 
Film pan with olive oil (a couple of tablespoons).  Cook onions, garlic and curry powder for a couple of minutes, until onions start to soften. Stir in rice and 4 cups broth. Bring to a boil. Lower to a simmer, cover and cook 30-40 minutes or until rice is cooked.  Stir in steamed edamame and garnish with parsley (to steam edamame: put in microwave safe bowl, cover with water and cook on high 3-4 minutes). Remove from heat and let stand 5 minutes, then fluff with a fork.

Tips From Rita’s Kitchen
Curry powder is actually a blend of Indian spices: turmeric, cumin, coriander, cardamom, etc.
 
Basmati and Jasmine rices are very fragrant, and cook up differently than white or regular brown rice. Regular brown rice or white rice can be substituted for the Basmati/Jasmine. You can use instant rice, too. etc. It will cook up a lot quicker.
 
Substitute frozen peas, thawed and lightly cooked, for the edamame. Or toss in your favorite cooked vegetable.
 

Rita Nader Heikenfeld, CCP, CMH, is a Certified Culinary Professional and Certfied Modern Herbalist, educator, author, founding editor of www.Abouteating.com
a popular website that showcases her many interests in healthy living.

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