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Black Rice with Curry Seasonal Vegetables
FROM JESSICA'S KITCHEN20Ingredients
70Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 2 cups black rice
- 4 cups water (or vegetable stock)
- 1/2 Tbsp. kosher salt
- 2 sugar pumpkins (small, peeled, seeded, diced)
- 6 carrots (medium, I used purple and orange, peeled, diagonally sliced)
- 1 onion (medium, peeled, diced)
- 6 kale leaves (stems removed, chopped)
- 4 Tbsp. olive oil
- 3 Tbsp. rice wine vinegar
- 1 1/2 cups raw cashews (toasted, see below)
- 1 Tbsp. dill sprigs (for garnish, optional)
- 1 tsp. fennel seeds (whole, slightly crush by hand with the back of a spoon to release oils)
- 3 tsp. curry (ground)
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground cumin
- 1 tsp. granulated garlic
- 2 tsp. kosher salt
- 1 tsp. crushed black pepper
- 1/2 tsp. ground cloves
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