Prep 5 mins
Cook 20 mins
A delicious and simple, yet exotic, vegetable rice dish! You can adjust the seasonings to suit your taste. My personal preference is to go light on the curry and heavier on the sage and tarragon.
- Cook rice in water with bouillon cubes, uncovered until water boils out.
- Separately cook zucchini, green beans and onion in tomato sauce for 10 minutes.
- Add spices and cook 10 more minutes.
- Pour over rice.
I'm so slow to review this! Made for NA*ME's Dish of the Week - we all really enjoyed this dish & it reminds me of something I've had before. I though all the flavours went well together & we will be eating this again soon. Only thing / changed was I used chicken cubes in place of beef cubes. Thanks for posting this tast recipe :)
Mixed reviews here....dh who usually doesn't like green beans really liked it. I didn't like it so much. The megavore kid loved it & THE PICKY ONE thought it was ok. I used steamfresh green beans that I microwaved for 4 minutes. I should have just used them frozen - by the time it had simmered for 10 minutes, the veggies were too soft for my liking. I seasoned as you suggested but the curry was overpowering, imo. Dh said he could hardly detect the curry. Personal tastes! It is a very easy dish & I served it over leftover rice. I added the beef bouillon to the tomato sauce with 1/2c water. I did like the lemon flavor. Made for NA*ME recipe of the week!
This was really, really good! The hint of lemon in the sauce is something different and very refreshing. Since the recipe doesn't specify how to prep the vegetables, I cut them in small sticks to be about the same size as the canned beans, and they were cooked perfectly in 20 minutes. I also used about an equal proportion of curry to other spices; the curry flavor goes surprisingly well with lemon. We actually ate this with leftover rice, which is even better because the drier, old rice really soaks up the flavor. I'll be making this again for sure, possibly tomorrow! Thanks!