Ingredients:
Directions:
Source: Eat Healthy Eat Happy
http://eathealthyeathappy.com/brown-rice-bowls-vegan-gluten-free/
- 1 Tbs olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 - 1 1/2 tsp chili powder
- 1/2 - 1 1/2 tsp garam masala
- 1/2 - 1 1/2 tsp Madras curry powder
- water as needed
- 1 large onion, any kind, chopped
- 1 tsp garlic powder
- 2 1/2 cups cooked brown rice or instant brown rice
- 1 lb. bag of frozen veggies, any variety (I used a snap pea blend)
- 2 1/2 c frozen peas
- 1/2 tsp salt
- 2 Tbs no salt added tomato paste
- 1 tsp peanut butter
- 1/2 c water
Directions:
- Add the olive oil to a large saute pan or cooking pot.
- Add the paprika, cumin, chili powder, garam masala and curry powder. Turn the heat to low and let the spices bloom for a minute. Add a splash of water (in the ballpark of 1/4 c is good) if it looks dry.
- Raise the heat to medium and add the onion and another splash of water. Saute about 2 minutes.
- Add all the remaining ingredients and stir well to combine. Put a lid on the pot and let heat through for 5-7 minutes, or until the veggies are hot., stirring frequently.
Source: Eat Healthy Eat Happy
http://eathealthyeathappy.com/brown-rice-bowls-vegan-gluten-free/