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Ingredients:
  • 1¼ cup brown basmati rice
  • 2½ cups water
  • 1 tablespoon olive oil or quality vegetable oil
  • 1 small white onion, diced
  • 1 inch nub of ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • pinch of salt
  • 2 tablespoons Thai green curry paste*
  • 3 Thai chiles, chopped (entirely optional)
  • 1 can (14 ounces) light coconut milk
  • ½ cup water
  • 1 to 2 teaspoons turbinado (raw) sugar or brown sugar
  • 1 package of extra-firm tofu (optional)
  • 1 to 2 teaspoons brown rice wine vinegar
  • 1 to 2 teaspoons soy sauce (I used reduced-sodium tamari)
  • handful of cilantro, chopped
  • 2 cups seasonal vegetables, chopped (like broccoli, asparagus, carrots or bell peppers)
Directions:
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Rank

48.0625576717


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