Black Rice with Curry Seasonal Vegetables
From Jessica's Kitchen35
20
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70
Ingredients
- 2 cups black rice
- 4 cups water (or vegetable stock)
- 1/2 tablespoon kosher salt
- 2 sugar pumpkin (small, peeled, seeded, diced)
- 6 carrots (medium, I used purple and orange, peeled, diagonally sliced)
- 1 onions (medium, peeled, diced)
- 6 kale leaves (stems removed, chopped)
- 4 tablespoons olive oil
- 3 tablespoons rice vinegar
- 1 1/2 cups raw cashews (toasted, see below)
- 1 tablespoon dill tips (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 cracked black pepper
- 1/2 teaspoon ground cloves