Minneosta Curried RiceUser Submitted Recipe
1 Cup - Basmati rice (Seasoned/oiled)
3 small sized heirloom Tomatoes
2 medium sized Spring onions
4 cups Chopped Fresh Spinach
1/3 cup Fresh Basil chopped
½ cup raw unsalted Sunflower seeds
8 oz. Spicy Dried Tofu
4 tbsp Raw coconut oil
2 tsp. Celtic Sea Salt
5 -8 mill turns of mixed pepper corn
3 tbsp Turmeric
1 1/2 tbsp fresh Ginger
1 tbsp Garam Masala Spice blend
¼ cup of white wine
Cook rice with 2 tsp of coconut oil, and let it sit for 5 minutes and fluff
While rice is resting Prepare 15-inch sauté pan with remaining oil, onion and seasoning. Press the spices plus S&P into the oil and onion to open up the flavor. Simmer and add white wine to lift the spices from the sauté pan (may use less then ¼ cup of wine to do this)
Before transferring rice to the sauté pan; add tofu and tomato simmer for about a minute then add rice.
Fold rice into the mixture until even.
Remove pan from heat source and add spinach, basil and sunflower seeds.