Island Wild Rice Medley
1 onion, chopped
2 stalks celery, chopped
1 jalapeno pepper, seeded and minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup bouillon
2 cups cooked wild rice
2 cups cooked barley
1 red bell pepper, chopped
1 green pepper, chopped
1 16-ounce can black beans, rinsed and drained
1 ripe, fresh pineapple, peeled, cored and cut in 1/2” chunks (about 3 cups)
1/4 cup chopped cilantro

Cook the onion, celery, jalapeno pepper and spices in the bouillon until softened, 5-10 minutes. Stir in the remaining ingredients and heat through. Serve warm or at room temperature.

6-8 servings

 

Penang Shrimp Curry

8 cups water
2 pounds shrimp
2 onions, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 carrot, chopped
1 tart apple, cored and chopped
1 green pepper, chopped
4 bouillon cubes or 4 teaspoons bouillon granules
1/2 cup oatmeal
1 tablespoon curry powder
1/2 teaspoon nutmeg
pinch of cayenne, or to taste
1/2 cup chopped basil, mint or flat parsley, or some of each
Grated rind and juice of 1 lime
2 cups soy milk or light coconut milk
Cooked whole grains of your choice

Bring the water to a boil; add one pound of the shrimp and cook until it turns pink, about 3 minutes. Remove with a slotted spoon, return the liquid to boiling and cook the second pound the same way. Set the shrimp aside to cool. Let the water continue to boil until it is reduced to about 4 cups while you chop the vegetables.

Add the onion, garlic, celery, carrot, apple, green pepper, bouillon granules, oatmeal and seasonings to the water. Reduce the heat and simmer, uncovered, at least 30 minutes (more won’t hurt).

Peel the shrimp. When ready to serve, stir in the shrimp, lime juice and soy or coconut milk and heat through. Ladle over cooked whole grains.

6-8 servings

 

Easy Potato Curry
6 medium red potatoes, cut in chunks
2 cups bouillon
1 16-ounce bag frozen pepper-onion mix
1 16-ounce bag frozen corn-black bean mix
1/2 pound portobello mushrooms, cut in chunks
2 cloves garlic or 2 teaspoons garlic paste
1 tablespoon mild curry powder
pinch cayenne, to taste
Cooked barley or other whole grains of your choice

Bring the potatoes and bouillon to a boil in a large pot. Reduce the heat and simmer 15-20 minutes, or until the potatoes are just tender. Add the frozen vegetables, mushrooms and seasonings; return to boiling, then reduce the heat and simmer 5-10 minutes. Add more bouillon if the mixture seems too dry. Serve over cooked whole grains.

4-6 servings