| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 332 | 6g | 1g | 65g |
| sugars | fibre | protein | salt |
| 7g | 6g | 7g | 0.3g |
Why I Love Italian Curry Rice with Vegetables
There’s something truly magical about Curry Rice with Vegetables, an Italian dish that presents itself as a vibrant canvas of flavors. I found my inspiration for this tantalizing recipe through my fondness for blending cultures and cuisines. Just as how the peak of Flathead Lake kisses the Montana sky, this recipe marries the earthy wholesomeness of Italian traditions with a small nod to the exotic spices of eastern cuisine.
Finding My Inspiration
Much like my fascination for Montana’s pristine landscapes and rich heritage, my inspiration for food also comes from a place of exploration, innovation – and sometimes, a meeting of different worlds. Although Chef Giorgio Locatelli didn’t create this Curry Rice with Vegetables himself, this esteemed Italian chef inspires me to think out of the box and bring my own experiences to the table.
The Delightful Fusion
While I have spent countless sunsets making bison burgers and huckleberry pies, I recently found myself drawn to the challenge of again blending cane and corn. This endeavour led me to create a recipe that instantaneously tickles your taste buds with a familiar Italian heartiness, while encapsulating you in a warm embrace of curry spices.
Delicate basmati rice is adorned with a mosaic of rainbow-hued veggies, making each bite not only a celebration for your palate, but a feast for the eyes. The curry powder provides a fragrant and warming eastern kiss, creating a depth of taste that is pleasantly unexpected – much like the wild huckleberries hidden in Montana’s lush undergrowth.
This delicacy reminds me of similar rice dishes, such as Risotto alla Milanese, a classic Italian ensemble that boasts of its golden-hued saffron rice and its hearty vegetable medley. The Curry Rice with Vegetables also pairs perfectly well with a robust Italian Chianti or a comforting bowl of Minestrone soup.
As I journey through culinary roads less travelled, I am reminded of the beauty in finding simplicity within diversity – a humble dish with an exotic twist. Each mouthful of this Curry Rice with Vegetables is a poetic tribute to my chronicles of flavors, memories, and traditions. And I hope that as you savor each forkful, you too can experience that same joy.
What You’ll Need
- 2 cups of Basmati Rice
- 1 tablespoon Olive Oil
- 2 cloves Garlic, finely chopped
- 1 large Onion, finely chopped
- 1 Red Bell Pepper, finely chopped
- 1 Yellow Bell Pepper, finely chopped
- 1 Zucchini, finely chopped
- 1 cup of Broccoli florets
- 1 cup of Carrots, finely chopped
- 2 tablespoons of Italian Seasoning
- 1 tablespoon of Curry Powder
- Salt, to taste
- Pepper, to taste
- 4 cups of Vegetable Broth
- 1/4 cup of Parsley, chopped
Method
Step One
First of all, you need to cook the basmati rice. Soak the rice in cold water for about 20 minutes before cooking. Cook it according to the package instructions. It typically takes 15-20 minutes to cook on medium heat. Once cooked, fluff the rice with a fork and set aside.
Step Two
At the same time, in a large pan, heat the olive oil over medium heat. Add the finely chopped garlic and onion into the pan. Sauté them until the onion becomes translucent and the garlic gives off a fragrant aroma. This usually takes around 2-3 minutes.
Step Three
Add the red and yellow bell peppers, zucchini, broccoli florets and carrots to the pan. Continue to sauté these veggies until they are slightly softened, usually for about 5-7 minutes.
Step Four
Next, season the vegetables with Italian seasoning, curry powder, salt and pepper. Stir well to mix and coat all the vegetables evenly with the spices.
Step Five
After that, pour the vegetable broth into the pan. Let the broth come to a boil, then lower the heat and let it simmer until the vegetables are cooked through and the flavors are well blended. This usually takes around 10-15 minutes.
Step Six
Finally, add the cooked basmati rice into the mixture, stirring gently to combine everything well. Make sure all the rice grains are coated with the curry-spiced broth. Let everything simmer together for a couple more minutes.
Step Seven
Before serving, garnish the dish with chopped parsley. Your Curry Rice with Vegetables is now ready to be enjoyed!
