- 2 cups pre cooked (leftover) rice (white, jasmine or basmati are faves)
- 2 tsp red curry paste
- 2 tsp turmeric
- 1 tbsp olive oil
- 2 tsp fish sauce or vegan fish sauce (optional)
- Pinch of sea salt
This is the perfect dish for leftover rice. In fact, it's best with leftover rice! Mix all ingredients and spread thinly on a baking sheet. Bake on 350 for 25 minutes. Stir halfway.
1 head of kale, stems removed, chopped and lightly steamed (5 min)
1 small kabocha squash, seeded and cut into 1 in pieces . Sprinkle with a little sea salt and steam for about 10 minutes until soft enough to be pierced with a fork, but not mushy.
Honey Mustard Dressing//
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 clove garlic, grated
- 1/4 cup olive oil
Whisk cider vinegar together with all ingredients except olive oil. Add olive oil and whisk until well combined.
Toss rice with kale. Plate with squash. Drizzle with honey mustard dressing.
Recipe by Meredith Baird
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