This warm broccoli rice salad is fresh, fast, and full of green goodness—ready in under 20 minutes. It’s light, creamy, and satisfying thanks to avocado, sesame seeds, and a tangy yogurt herb ...

4. Add Vegetables: Add the sliced carrots, bell pepper, broccoli florets, and snap peas (or green beans). Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.

This Coconut Curry Chicken & Rice is rich, creamy, and packed with warm spices. Tender chicken is simmered in a velvety coconut curry sauce with bell peppers and garlic, creating a dish that’s ...

Place the cauliflower, broccoli, and spinach in a food processor and pulse until they resemble grains of rice. Do this in batches if necessary.

While you’re making that rice, cook up some extra for Hetty’s basil and tomato fried rice.It’s on the pungent side of fried rice dishes, laced with bird’s-eye chiles, plenty of garlic and ...

1½ cup cooked long grain, like Basmati rice. 2 tsp sesame oil. Salt as needed. To roast and powder. 1 cup curry leaves that are fresh and green in colour ...

Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir ...

First, prepare the rice. Rinse it thoroughly then place in a pot. Add salt and water, then bring to a boil on medium heat. Cover and let it simmer on a low heat until the rice absorbs all the ...

Grilled broccoli (to go with the steak; use a cast-iron skillet if you don’t have a grill pan); Southern buttermilk salad dressing (for greens to go with leftover steak); tuna mayo rice bowls ...

#3. Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release the flavours. Add the coconut milk, fish sauce and brown sugar.