Monday, May 16, 2011

Curried Rice and Snap Peas

photo by sara tady ©
I'm not a big fan of leftovers.  Who wants to eat the same thing 2 nights in a row?  A few weeks ago a made this delicious Beef and Broccoli.  I saved half the rice and peas for a round two recipe the next night.  This had a completely different spin that brought us over to India in a matter of a few minutes.

1/2 cup of basmati rice
a handful of snap peas
1 tbsp of Curry powder
1/2 tbsp of Cumin
2 scallions chopped

1. Heat up the rice and snap peas in a sauce pan, or skillet, whatever you have. If rice is dry, add a tablespoon of water.
2. Combine curry, cumin and scallions.  Mix well.
3. Serve with traditional Indian bread, naan.  I get mine in the freezer section at Trader Joe's.

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