It is quite obvious that I love cooking rice, because it is so versatile and can be mixed up many different ways. The possibilities are endless! If you are unable to find purple peppers substitute for yellow or orange. Serves 4 -6.
6 oz. shiitake mushrooms, stems removed and julienned
1 red pepper, stem and seeds removed and finely diced
1 purple pepper, stem and seeds removed and finely diced
2 green onions thinly sliced
4 tablespoons of coconut oil or toasted sesame oil
2 cups of rice
2 – 15 oz. can of 99% fat free chicken broth
1 – 14 oz. can of lite coconut milk
4 teaspoon of green curry paste
1 teaspoon kosher salt
Toasted sesame seeds
1 green onion thinly sliced
In a large deep skillet heat oil over medium high heat. Add mushrooms, peppers and onions and sauté until tender. Add rice and sauté until clear and lightly browned. Add broth, coconut milk, curry paste and salt. Stir, cover and simmer until all liquid has been absorbed. Serve family style with garnish.