Tag Archives: carrots

Brown Rice Sushi

On Thursday, I wanted a quick, light meal to eat before I went to work. Thursday was the first real day of my new job – last week was orientation. So I went to a local supermarket chain called Ukrop’s and started hunting for something suitable. I meandered over to their little sushi section and spotted inside-out sushi rolls with carrot, cucumber, and avocado that were made with short-grain brown rice.

brownricesushi1jpg

I usually prefer to eat brown rice over white rice because it contains nutrients that white rice does not, such as magnesium, fiber, and fatty acids. (http://en.wikipedia.org/wiki/Brown_rice#White_rice_comparison) I also really like the nutty flavor and chewy texture. I’d often wondered whether sushi could be made with brown rice, but guessed that it wouldn’t stick together the way that white sushi rice does and assumed it wouldn’t work. So, I was very surprised to see this brown rice sushi! Twelve pieces for $5.49 seemed reasonable enough, so I bought the package and brought it home.

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I know that supermarket sushi is probably a huge faux-pas for many foodies, but this tasted good! The brown rice was plenty sticky, and I liked its chewiness with the crunch of the vegetables and the butteriness of the avocado. The little black sesame seeds enhanced the nutty taste of the brown rice. The cool sushi calmed my first-day-of-work nerves. This was definitely a healthy tasty cheap lunch.

brownricesushicloseup

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Vegetable Curry

Another great way to use up whatever odds and ends are left in the kitchen at the end of the week is a nice big pot of curry! This week, I picked up a jar of Patak’s Hot Curry Paste to make my life a little easier.

Image from amazon.com

Image from amazon.com

And it worked! I chopped up potatoes and carrots and threw them into a hot pot with a little canola oil and sauteed them for a few minutes until they were starting to soften. Then I added several tablespoons of the yummy curry paste and a can of diced tomatoes. I cooked a pot of instant brown rice alongside the big pot of bubbling curry. I added my frozen green beans, frozen corn, and a can of chickpeas. When the potatoes were tender, I added the chopped broccoli florets and a few already-cooked leftover green peas and cooked the curry for another five minutes or so. Then I turned off the heat and added about half a bag of spinach and a bunch of chopped green onions, stirring it all together until the spinach wilted. Aaron and I ate the curry on top of the hot cooked brown rice.

Lots and Lots of Vegetables Curry!

Lots and Lots of Vegetables!

I loved eating this because there were so many different colors, flavors, and textures in the bowl, and it makes me feel good to eat a meal with so many different types of vegetables.

I took this picture shortly before I had the idea of adding a few tablespoons of plain nonfat yogurt and a sprinkle of cashew nuts to the top. The yogurt added a lovely creamy texture and a tangy flavor that matched the flavor of the curry nicely. Be careful when adding yogurt to anything that is hot and bubbly, however. It can curdle!

Extreme Curry Close-up!

Curry Close-up!

The verdict on the Patak’s Curry Paste is a big thumbs up. It is much easier than me attempting to understand the mysteries of Indian spices, and it tastes very good. Previously, I had either tried to season curries on my own, or bought a jar of Patak’s Cooking Sauce. A jar of the cooking sauce costs about $3.50 and contains enough for about 3-4 servings, but a jar of curry paste costs around $4.25 and contains enough for 10 servings. Since I find that the paste is more cost-effective, that is definitely what I will buy from now on.