Black Rice with Curry Seasonal Vegetables

From Jessica's Kitchen
20Ingredients
Calories
70Minutes

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
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