Since embracing vegetarianism I’ve discovered many new flavors. Which doesn’t say much for my meat-eating years? I look back and see that I didn’t stray far from traditional meat-centered meals and rarely braved trying anything too exotic. One of the new flavors I enjoy is curry. One habit I’m forming is using ingredients before they go bad, like veggies and fruit.
I had a green pepper and red pepper I need to use today, any longer and I would need to throw them out. So armed with two peppers and an onion I looked in the cupboards to see what I could use them with.
I have several boxes of Near East products such as rice pilaf, couscous, and falafel. I had yet to try the rice pilaf so I grabbed it. I had the curry flavor rice pilaf. I made the curry rice pilaf according to the directions. Why the curry was going I cut up a half onion, half of the red pepper and about one-third of the green pepper.
- 1 Box of Near East Curry Rice Pilaf
- ½ of an Onion
- ½ Red Pepper
- ⅓ Green Pepper
- Prepare Curry Rice Pilaf according to package directions
- Dice Onion and add to skillet (I did not use any oil as onions have their own)
- Dice Green Pepper
- Dice Red Pepper
- Once Rice Pilaf is done, mix in the peppers and onions
I did not add any more spices or flavors. I’ve never had the curry flavor rice pilaf and didn’t know what to expect. It had a really good flavor but was not as strong as I thought it would be. If I make this again I think I’d add a little more curry to it for more kick.