1 1/2 cups brown basmati rice (cook with 3 cups water or soup stock)
2 Tablespoons quinoa (optional)
1 onion (sliced)
1 tub firm tofu (cubed)
1 can garbanzo beans (drained)
1 tomato diced small
1 bunch of kale (or broccoli or zucchini) (1-2 cups after steaming) chopped fine
1 large carrot diced or sliced thin
1/2 cup raisins
3Tablespoons curry powder (or to taste)
1 Teaspoon garlic powder (or 2 cloves fresh garlic minced)
1 Teaspoon salt (or to taste)
3 Tablespoon olive oil (any oil is OK)
1/4 cup fresh basil (optional)
Cook the rice (and optional quinoa) in a rice cooker or in a pot. When the rice is nearly done (30 – 40 mins), saute the onions until almost carmelized with a tspn of high heat oil like sunflower or safflower oil, add the kale, carrots, tofu and tomato. After a few minutes add the curry and salt and mix well in the pan. Add the garbanzo beans and basil until just warmed. Don’t overcook because the basil and other ingredients will lose their flavor. If you want softer kale, you can steam it for 3 – 4 minutes and then add to the rice at the end.
Place the rice in a large bowl. Add the olive oil and all other ingredients. (The olive oil is at the very end to retain flavor and digestibility.) Mix well and garnish with fresh basil. The veggies need not be soft. A little light crunchiness is good. Keep them alive and happy for your happy tummy.
