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Black Rice with Curry Seasonal Vegetables

Name: Black Rice with Curry Seasonal Vegetables
Total time: 1 h 10 min
Yield: 9
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

20Ingredients

70Minutes

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Ingredients

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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

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Black Rice with Curry Seasonal Vegetables

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