Cut the ends off a bag of pearlonions, skin on. Coat them in oliveoil and roast them @ 375 F untilthey're brown.Push the caramelized onion out of its' paper into a saute pan with anequal proportion of choppedtomatoes, and some more olive oil.Add a touch of salt and a bit of brown sugar and simmer on lowheat for a very long time, stirringoccasionally. Add some freshchopped basil and oregano, andsome ground white pepper. Pastasauce.
Use .5 - 1 tablespoon of curry powder for each cup of rice. Depending on taste.In a pot large enough for your rice and extras, combine curry powder, light olive oil, andsriacha. Mix together on low heat.Add rice, increase heat, and mix until coated.Add water (2 cups water for every 1 cut rice)Bring to a boil, then simmer / steam.When most of the water is cooked into the rice, add about 3 cups veggies (Fresh spinach, frozenthen added works, and wilts in nicely. Peppers, onion, mushroom, squash also work.)Cook until remaining water is gone. Add 1/8- 1/4 cup extra water ifmore is needed to cook theveggies.Serve on it's own with sharp cheddar cheese, or with other curries.
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