|4||cloves||garlic||or as needed, minced|
|3||each||scallions, spring or green onions||sliced|
|1||medium||potatoes||chop into 1/2-inch cube|
|1||each||carrots||chop into 1/2-inch cubes|
|1||cup||cauliflower florets||stem removed and chopped|
|1||cup||broccoli florets||stem removed and chopped|
|1/2||cup||green peas||fresh or frozen|
|1||cup||green beans||end removed and break into about 2-inch pieces|
|1||cup||rice||long grain, white or brown|
|1||teaspoon||salt||or to taste|
|2||teaspoons||curry powder||or to taste|
Place oil in Dutch oven , add mustard seeds.
Fry until seeds pop.
Add the ginger, garlic and scallions, stirring, and cook for about 1 minute.
Add the mushrooms, and cook for about 2 minutes.
Add all the other vegetables and fry on medium heat for about 5 minutes, with cover on pan.
Wash and dry rice. Add rice to vegetables and fry for a minute.
Do not brown.
Add curry powder, salt and water.
Cover and bake at 350 degrees for 20 to 40 minutes, depending on what kind of rice you are using.
First published: 2009-03-10 last updated: 2014-04-14
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