Chef:  Will Kriski
Makes:  10 servings
Prep Time:  20 minutes
Cook Time:  30 minutes
Total Time:  50 minutes

INGREDIENTS

  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1 large onion, chopped
  • 1 c kale leaves, chopped
  • 1 c frozen green peas
  • 1 c of drained black beans
  • 1 red pepper, chopped
  • 1 c frozen broccoli florets
  • 1 t turmeric
  • 2 T of sriracha sauce (warning: this is hot!)
  • ½ c water
  • 2 t vegetable soup stock powder or replace water with vegetable stock
  • 4 c of cooked basmati rice

DIRECTIONS

  1. Mix ½ c water and the soup stock powder and pour into to a large wok or deep sauce pan.
  2. Add in the chopped carrots and cook carrots until they are semi-soft using medium heat.
  3. Once carrots are semi-soft add the remaining vegetables, bean and peas cover and cook on medium heat until all veggies are soft. Make sure you check it often there should be some water/stock mature in the bottom of the pan if not add a little more water to cook the remaining vegetables. It is important to stir this dish often with a large spoon.
  4. Cook until all the extra water is mostly gone.
  5. Add 4 c of cooked Basmati rice.
  6. Add turmeric and sriracha sauce (here you have to use you taste I like it hot sometimes I add a little more than this).
  7. Stir until rice has a nice yellow color throughout the dish. I often add more sriracha to the plate for more heat.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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