Black Rice with Curry Seasonal Vegetables

Name: Black Rice with Curry Seasonal Vegetables
Total time: 1 h 10 min
Yield: 9 servings
Ingredients: 2 cups black rice; 4 cups water or vegetable stock; 1/2 tablespoon kosher salt; 2 sugar pumpkins small, peeled, seeded, diced; 6 carrots medium, I used purple and orange, peeled, diagonally sliced; 1 onion medium, peeled, diced; 6 kale leaves stems removed, chopped; 4 tablespoons olive oil; 3 tablespoons rice wine vinegar; 1 1/2 cups raw cashews toasted, see below; 1 tablespoon dill sprigs for garnish, optional; 1 teaspoon fennel seeds whole, slightly crush by hand with the back of a spoon to release oils; 3 teaspoons curry ground; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground cumin; 1 teaspoon granulated garlic; 2 teaspoons kosher salt; 1 teaspoon crushed black pepper; 1/2 teaspoon ground cloves

From Jessica's Kitchen

Oven
Baking

20Ingredients

┅Calories

70Minutes

Ingredients

servings:

2 cups black rice
4 cups water (or vegetable stock)
1/2 tablespoon kosher salt
2 sugar pumpkins (small, peeled, seeded, diced)
6 carrots (medium, I used purple and orange, peeled, diagonally sliced)
1 onion (medium, peeled, diced)
6 kale leaves (stems removed, chopped)
4 tablespoons olive oil
3 tablespoons rice wine vinegar
1 1/2 cups raw cashews (toasted, see below)
1 tablespoon dill sprigs (for garnish, optional)
1 teaspoon fennel seeds (whole, slightly crush by hand with the back of a spoon to release oils)
3 teaspoons curry (ground)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon granulated garlic
2 teaspoons kosher salt
1 teaspoon crushed black pepper
1/2 teaspoon ground cloves