It has been awhile since my last post! I have had a lovely time finishing out a very easy third quarter of school and enjoying my two week vacation. Ben and I traveled to Miami to visit his sister, and thoroughly enjoyed ourselves. We really explored the city, and indulged in a lot of food, wine, and dessert.
So when we came back we knew we needed to clean up our act and get back into the swing of eating healthy. We also put our Green Chef order on hold because Passover is coming up, and we have been itching to get back into the kitchen making our own meals and getting a little creative.
I made this rice the other night for dinner, and it was AMAZING. It is GF, dairy free, and vegan. The turmeric helps fight inflammation, and I used brown rice which helps keep blood sugars more level vs. white rice. Plus, it was so freakin easy! Something you can easily do with a toddler running under your feet or hours of studying ahead of you.
I used brown basmati rice, and simply followed the directions on the box. I used unsweetened coconut milk and a little vegetable stock instead of water, and added a tsp each of curry powder and turmeric. Then I just added salt and pepper to taste.
This rice turned out delightfully creamy with a risotto-like texture, and wonderfully fragrant from the curry powder.
I ate it for lunch today with a half avo, a poached egg, and Wildbrine Red Beet & Cabbage. So good!