Sunday, December 27, 2015

"Thai" Rice Pot

1 TBSP sesame oil
4 different colored bell peppers, cut into 1/4 inch strips
1 lb sliced mushrooms
2 cups shredded cooked chicken
1 1/2 cups sprouted brown rice
4 cups chicken broth
6 TBSP tamari soy sauce
1 1/2 tsp salt
1/2 tsp pepper
2 TBSP green curry paste
2 cups grated carrots
1/2 cup cilantro, chopped
2 TBSP lime juice

Saute bell peppers and mushrooms in oil until they are soft. In a large stockpot, combine chicken, rice, broth, soy sauce, salt, and pepper, then add sauteed peppers and mushrooms. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked (15-45 minutes). Stir in curry paste, carrots, cilantro, and lime juice and serve.

(Adapted from Six O'Clock Scramble)

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