Red Curry Veggie Rice
Melt Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion, carrots and cauliflower, stirring occasionally, until crisp-tender, about 5 minutes. Stir in garlic and curry paste and cook, stirring constantly, 1 minute. Add rice and cook, stirring constantly, until rice is coated well, about 2 minutes. Stir in broth, vinegar and chick peas. Bring to a boil over high heat. Reduce heat to low and simmer covered 17 minutes. Stir in peas and cook covered until rice is tender, about 3 minutes.
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Last updated: October 27th, 2020
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