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Brown rice in curry sauce
By Vanessa Johnson

1/2 cup of brown rice (must be brown)
1 tbsp. curry powder
1 lb. carrots
1/2 small beet
1 stalk celery
Chinese spinach (when juiced thickens sauce- could use soaked flax seeds
instead)
1 clove garlic grated
1/2 small onion chopped finely
olive oil
mung bean greens

Soak brown rice in plenty water for 12 hours. Drain. Mix in chopped bean greens and place in serving dish. In a glass place onion,garlic and any other desired seasoning greens. Just cover these with olive oil and let soak. In another glass mix curry powder with enough olive oil to make into a paste. Juice beet, carrots and celery and chinese spinach. Add curry paste to juice and mix well. Pour curry sauce into serving sauce bowl.

Part of the enjoyment of this dish is all the serving that you allow
yourself. I'll explain. You have the rice mixture in a bowl. The
onion/garlic mix in a serving shot glass (or something) and then you have the sauce that should look orangy/reddy/browny in a another serving bowl all on a tray. Your bowl is empty. Then you spoon in some rice and on one side of the rice you spoon on some of the onion garlic mix, on the other you spoon on some of the curry sauce and so as you eat the rice, you decide how much of what flavours you want. Then you can serve yourself some more rice and more sauces... it reminds me of the way Asians eat- many serving bowls of different interesting stuff.. and you keep serving yourself as you go along.

This stuff not only tastes good.. it looks good too!

 

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