Tuesday, March 8, 2011

A Recipe for Mushroom Curry of YUM

Mushroom Curry with Cashews and Brown Rice

A good amount of button mushrooms, sliced
A half an onion, diced
Fresh Garlic - to taste
Olive Oil
Sea salt - to taste
A good amount of cashews - whole
Curry Powder - to taste
1 ripe tomato
Snow Peas

Brown Rice

In your rice cooker or stovetop combine rice and water to create RICE!

While that’s happening heat up your wok or skillet and add in the onions and garlic along with some of the olive oil. Let these sizzle for a bit then add the mushrooms, snow peas, tomatoes, and curry until cooked through. Add cashews, let sizzle, stirring constantly, add salt as needed. You might need to put more water in the wok to keep it from burning or being too dry (this is what water does)

Apply food to rice, and then insert mixture into mouth. Chew, swallow, etc.

Rat garnish is optional and not for human consumption.

The final outcome will be considerably more smooshy and brown than the image. We just went crazy dressing it up. 

1 comment:

  1. Mmmmm Rat curry….lovin it…is this best cooked parasol in hand?