Fat-Free Karei-Rice (Japanese-Style Curry Rice)
Prep: 15 minutes Cook: 1 hour
By Miyoko Schinner
- 2 large onions, sliced
- 2-6 tbsp Japanese curry powder
- 4 cups vegetable broth
- 1 apple, peeled and grated into a fine pulp
- 1 tbsp soy sauce (optional)
- 2 tbsp agave or other sweetener
- 2 cups waxy potatoes, cubed
- 2 carrots, diced
- 2 cups additional vegetables or meat substitute of choice (see hint)
- 1/2 cup uncooked rice
- 1/4 cup non-dairy milk
In a heavy-bottom sauce pan, Saute the onions in a small amount of water, covered, until tender. Add the curry powder, stir to combine, then add the stock, apple, soy sauce, sweetener of choice and vegetables. Partly cover and simmer until the vegetables are tender.
Next, carefully, drain the liquid in the pot into another pot. Add the uncooked rice, cover, and simmer on low until the grains are tender, about 15 minutes. Place in a blender and blend until thick, creamy and velvety. Pour back into the larger pot with the vegetables, add the non-dairy milk, and reheat for a few minutes. Adjust seasoning if necessary. Serve over hot brown rice.
Hint: You can use which ever additional vegetables you like, such as mushrooms or broccoli florets. As a meat substitute choose a favorite, such as extra firm tofu.