Recipe - Curried Spring Vegetables With Brown Rice

1 cup Brown rice
2 cup Water
Salt
One fourth cup Vegetable oil
1 teaspoon Good quality curry powder;
up to 2
One fourth cup Ginger; peeled and finely
minced
One half Whole red jalapeno pepper;
up to 1, seeded, cored and
finely minced
1 Onion; thinly cut or sliced up
5 Fingerling potatoes;
scrubbed, halved and cut
into 1/2" pieces
3 md Carrots; scrubbed and cut
into One half inch dice
One half pound Sugar snap peas; strings
removed
1 Green bell pepper; seeded,
cored and cut into 1/2"
pieces
1 Red bell pepper; seeded,
cored and cut into 1/2"
pieces
1 cup Garbanzo beans; cooked,
drained
Salt and freshly ground
black pepper
One half Lime
2 tablespoon Chopped fresh cilantro
Lime wedges for garnish

Serves 4 to 6. Rinse the rice in a bowl of water and drain. Bring 2 cups of
water to a boil and add salt to taste. Add the rice, lower the heat, cover
tightly and cook over low heat without disturbing the lid for 40 to 50
minutes.

In a wide pot, heat the oil over mediumhigh heat. Add the curry powder,
ginger and jalapeno pepper and cook, stirring for 30 seconds. Add the
onion, lower the heat and cook until limp, stirring occasionally, about 4
minutes. Add the potatoes and carrots and mix together. Add about One half cup
water, cover the pot and cook for about 10 minutes or until the vegetables
are tender. Stir in the sugar snap peas and bell peppers and cook another 1
to 3 minutes or until the peas and asparagus turn bright green, then stir
in the garbanzo beans and cook through. Season with salt, pepper and fresh
lime juice to taste. Serve over the brown rice garnished with the cilantro
and lime wedges.

Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 25,
1998