Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a small saucepan, mix the
Vegetable Base (1 pckg)
with one cup of water. Add the
Black Rice (2/3 cup)
, stir, and bring to a boil over medium high heat.
3.
Once rice boils, quickly turn the heat to low and cover. Simmer for 30 minutes covered or until water has been absorbed.
4.
Turn off the heat, fluff the rice, and allow to sit covered for 10 minutes.
5.
Peel the
Sweet Potato (1)
and
Beets (2)
. Cut both into half inch cubes and place in medium bowl. Peel and chop the
Onion (1)
into quarter inch pieces. Add to the medium bowl.
6.
Mince
Garlic (1 clove)
and place into small bowl. Remove stem and seeds from
Serrano Chili (1)
and discard. Cut chili in half and mice, and add to garlic.
7.
Juice half of the
Lime (1/2)
. into small bowl with garlic and chili. Cut the other half into wedges and hold. Thinly slice green part of
Scallions (1 bunch)
on a bias and set aside. Drain the
Canned Chickpeas (2 cups)
, and rinse with cold water. Set aside.
8.
Cut each
Pita Bread (2 pieces)
in half and then into six triangles, twelve total, and place onto foil lined baking sheet. Portion
Coconut Milk (1/2 cup)
into the bowl of a food processor.
9.
Add garlic chili mixture,
Curry Powder (1 tsp)
,
Ground Turmeric (as needed)
,
Ground Cinnamon (as needed)
,
Maple Syrup (1 tsp)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Process together until smooth.
10.
In a large saute pan, heat
Olive Oil (1 Tbsp)
over medium high heat until hot, about one minute.
11.
Add the red beets, sweet potato, and onion and sauté for 8 minutes until tender.
12.
Add chick peas and saute for one minute more.
13.
Add
Green Peas (4 Tbsp)
and half of the curry sauce. Simmer until the sauce is thoroughly heated. Lower heat to low and keep warm until plating.
14.
Place the pita triangles into the oven and warm for 5 minutes, then remove from the oven. Meanwhile, heat a medium sauté pan over medium high heat.
15.
Add
Olive Oil (1 Tbsp)
. Once oil is hot, add
Fresh Baby Spinach (4 3/4 cups)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
, and saute for one minute. Remove from heat.
16.
Place a scoop of the black rice in a line down the center of two plates. Place a scoop of the curried vegetable mixture on top of the rice. Top the vegetable mixture with the sauteed spinach and drizzle the remaining curry sauce around the vegetables.
17.
Garnish with the sliced green onion, wedges of
Lime (1/2)
, and pita bread.
