Curried Rice & Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I am posting this recipe here for safe keeping. Ingredients:
1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers) |
1 (14 ounce) can vegetable broth |
1 1/2 cups water |
3/4 cup instant brown rice, uncooked |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce, to taste |
1 (14 ounce) can unsweetened coconut milk |
1 tablespoon fresh lime juice |
Directions:
1. Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
2. Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
3. Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
4. Ladle into bowls & serve immediately.
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