This green curry rice bowl is simple to make yet packed with taste, nutrition, and texture. Wild rice has more fiber and protein than most other kinds of rice making it an optimal choice to accompany any dish. In this meal, roasted vegetables and steamed edamame are topped with a green curry coconut milk sauce. It will satisfy your hunger and fuel your body with the vitamins and minerals it needs.
Prep time: 10-15 minutes
Cook time: 45 minutes
1 c dried wild rice (we use Lundberg)
2 c water
2 c broccoli florets
2 c cauliflower florets
1 large zucchini, quartered and chopped
2 c mushrooms, quartered
2 c kale, washed and chopped
1 c edamame (optional)
1/2 can coconut milk
1 1/2 Tbsp green curry paste
1 tsp Sriracha
- Bring 2 cups of water to a boil in a saucepan. Add rice. Cover and simmer for prescribed amount of time (we use Lundberg wild rice which takes 45 minutes).
- Preheat oven to 400 degrees.
- Prepare the vegetables: chop broccoli, cauliflower, zucchini, mushrooms, and kale.
- Toss broccoli, cauliflower, and zucchini in 2 tablespoons (or more if needed) of olive oil. Sprinkle a generous amount of sea salt over the vegetables and toss to coat.
- Place the broccoli, cauliflower and zucchini on a baking tray. You may need to use two. You want to ensure the vegetables are not overlapping.
- Bake for about 10-12 minutes.
- In the meantime, toss the kale in sea salt and olive oil until lightly coated. Set aside.
- In a small saucepan, boil water for the edamame and cook for 3 minutes. Drain and set aside.
- Remove the broccoli, cauliflower and zucchini from the oven after 10-12 minutes. Turn veggies.
- Add kale and mushrooms to the baking trays and return to the oven. Bake for another 10 minutes.
- While the veggies are finishing up, pour half the contents of a can of coconut milk into a small saucepan. Whisk in green curry and Sriracha over low heat.
- Remove veggies from the oven and assemble bowls : rice, veggies, and edamame, then coconut green curry sauce and top with crispy kale.