Quick Brown Rice Curry Tomato Risotto Recipe

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Directions

This is a quick and easy recipe I whipped up using leftover
items in my fridge. I was surprised to find it tasted so
good! warning: use only brown rice.. I've tried it with
white rice and it's not so good.
in a saucepan, saut� mushrooms and curry powder in olive
oil for a few minutes. if using fresh garlic, add it here
as well. throw in the chickpeas, canned tomatoes, and
garlic powder if you're using it. throw in the rice and mix
it all up. cook it up while stirring for a few minutes. if
mixture seems too dry, you can try adding a bit of leftover
stock or water, but it's preferable to use more liquid from
the canned tomatoes.. the consistency should be saucy but
not too wet. eat straight out of the pot with your mixing
spoon!
Preparation time: 5-10 minutes!