| Savvy Shopper Archive => 11.19.01 Savvy Shopper |
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The Co-op's Savvy Shopper offers recipes, nutrition tips, and food information tidbits based on the money-saving specials offered each week. Here are some ideas and suggestions about how to use the items on special this week. |
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Brown Rice Curry with Vegetables and Turkey Leftovers! After the feast, try this delicious recipe, filled with vegetables and nutritious brown rice. (If you're tired of turkey, you can leave out the "meat" altogether and make just a vegetable curry, perhaps adding cooked chickpeas, beans, or tofu for a protein boost.) The vegetables and turkey can be prepared while the rice is cooking -brown rice takes about 35 to 40 minutes to cook. The dish is delicious hot or cold. Brown Rice Curry with Vegetables and Turkey 1-1/3 cup raw brown rice 2 tsp. oil 1 large onion, sliced 2 large cloves garlic, minced 1 Tbs. curry powder, or to taste 1/4 tsp. cinnamon 1/2 tsp. salt, if desired 1 1/4 cups water 2 large carrots, sliced 1/4-inch thick 2 large potatoes, peeled and cut into 1/2 -inch thick cubes 2 cups broccoli or cauliflower florets 1 16 oz. can diced tomatoes 1/4 cup raisins 2 cups cubed cooked turkey Combine rice with 3 cups of water in a saucepan with a tight fitting lid. Bring to a boil, reduce to low, and simmer 30 minutes. In a large saucepan or deep skillet (preferably nonstick), heat the oil briefly, and sauté the onion and garlic until they are soft. Stir in the curry powder, cinnamon, salt, and water. Bring the mixture to a boil, and add the carrots and potatoes. Cover the pan, and simmer the mixture for 10 minutes. Add the broccoli or cauliflower, tomatoes with their juice, raisins, and turkey. Cover the pan, and simmer the mixture for 10 minutes longer. Place the cooked rice in a serving dish, and pour the vegetable and turkey mixture over it. -Jane Brody's Good Food Book |
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