It’s perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe’s. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
INGREDIENTS:
1 C Trader Joe’s quick cook brown rice
2-1/2 C vegetable broth
1 jar of Trader Joe’s Thai Green Curry Sauce
2-3 C mushrooms, quartered
1 can garbanzo beans (chickpeas), drain and rinsed
1 bell pepper, cut into chunks (I had half a red; half a yellow)
3-4 green onions, sliced
1 Tbs olive oil
DIRECTIONS:
Start with making the rice. If using the TJ brand, it’ll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
Next, add the sauce and let simmer for about 10 minutes.
For individual servings, top rice with the curry mixture a some green onions. Enjoy!
- 1 C Trader Joe's quick cook brown rice
- 2-1/2 C vegetable broth
- 1 jar of Trader Joe's Thai Green Curry Sauce
- 2-3 C mushrooms, quartered
- 1 can garbanzo beans (chickpeas), drain and rinsed
- 1 bell pepper, cut into chunks (I had half a red; half a yellow)
- 3-4 green onions, sliced
- 1 Tbs olive oil
- Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions using the vegetable broth. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
- Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
- Next, add the sauce and let simmer for about 10 minutes.
- For individual servings, top rice with the curry mixture a some green onions. Enjoy!
