I had to use up some vegetables this evening and decided to put a recent purchase of bulk brown rice into the mix as well. Actually came out really good! The texture of the brown basmati rice and the silky coconut curry sauce really took me back to the days of dining out in restaurants that don't hand out crayons (sigh)
Ingredients
1 cup brown rice (dry measure)
2 cups water
1 large zucchini
3 ears of corn
2 tablespoons canola oil
1 med can stewed tomatoes (or fresh)
3 or 4 scallions
1 cube vegetarian bouillon
6 oz coconut milk
1 teaspoon curry paste
Cook the brown rice in either a covered pot or a rice cooker
At the same time, boil the ears of corn for 2 minutes, then remove them from the pot and use a knife to slice the kernels off the ear.
Chop the zucchini and scallions and add them to the oil in the wok. Stir fry until the scallions are soft and the zucchini has browned a little.
Add the tomatoes. Use some of the liquid if you are using canned or add 1/4 cup water if fresh.
Add the corn and simmer everything for a few minutes.
Pour in the coconut milk and add the vegetable bouillon. Stir until the cube is dissolved.
Add the curry paste and stir until blended. Simmer for a few more minutes, then add the stew to the brown rice when it's ready.
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