Ingredients: |
Ingredients: 1 cup brown rice (see note below)
2 Tbsp olive/avocado oil, divided (avocado oil has a higher smoke point)
1 tsp salt
1 jar Trader Joe’s Thai Green Curry Simmer Sauce
1-2 lbs favorite veggies (2 lbs if you don't want a soupy dish)
Note: You can use quinoa if you're short on time, and it works pretty well.
Try any combo of…
Bell pepper*
Carrots*
Green beans
Cauliflower*
Broccoli*
Snow peas
Spinach
Onion
* - our favorite combo
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Directions: |
Directions:Toast rice with 1 Tbsp of oil over medium high heat and stir until the rice smells fragrant and you can see a touch of golden color here and there (1-2 minutes). This is a totally optional step but cuts back on the earthy flavor.
Slowly add 2 cups water into saucepan — if you toasted the grains, the water will steam and bubble at first. Stir in the salt.
Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan. Cook for 45 minutes. Do not uncover the pot to check the rice during cooking.
Meanwhile, chop veggies in bite-size pieces.
Heat a large skillet over medium heat. Add remaining 1 tbsp olive oil and toss in veggies that take longer, first (carrots, bell peppers, green beans, onion) and cook for about 5 minutes.
Add in remaining veggies and cook until desired tenderness is achieved. If using spinach, add it in last and cook for about 1 minute.
Pour entire jar of sauce over veggies until well coated. Heat for about 2 minutes or until sauce is warmed through.
Serve over ½ cup rice or grain of choice!
NOTE: My favorite rice tips from kitchen...
Uncover and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there's more than a tablespoon, drain off the excess. At this point, the rice should also be chewy and tender, and no longer crunchy. If it's still crunchy, add a little more water (if needed) and continue cooking; check every 10 minutes until the rice is done.
Take the rice off the heat and cover it again. Let the rice sit 10 to 15 minutes. This last step prevents the rice from becoming overly sticky and helps it lose that wet, "just-steamed" texture. |
Personal
Notes: |
Personal
Notes: I love this recipe because 1. It’s pretty easy to throw together after a busy day, and 2. It’s a great way to use up the random veggies leftover in the fridge before they go bad. As long as you live near a Trader Joe’s that carries this sauce, you’re in good shape!
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This recipe for Thai Green Veggie Bowl is from