Coconut Curry Rice Bake

Written by Robin Whiting
Holy Virgin Mary Antiochian Orthodox Church
West Sacramento, CA

Ingredients:

Peanut Butter
Soy Sauce
Ginger
Curry Paste
1 cup uncooked rice
1 onion, chopped
1 crown broccoli
1 bunch asparagus
1 small can crushed pineapple
1 can coconut milk

Cooking/Assembling:

1) Cook the rice according to package specifications/how you usually do cook it.

2) Preheat your oven to 350 degrees F.

3) Warm the peanut butter, soy sauce, ginger, and curry paste in a 12 inch iron skillet on low heat until the ingredients are sticky. Add enough water to form a paste.

4) Turn the heat up to medium high. Add the chopped onion and cook until soft.

5) Add the asparagus and cook until soft, then add the chopped broccoli. Cook for 2 more minutes.

6) Add the cooked rice and cook for another 3 minutes, stirring as fast as possible to prevent the rice from sticking.

7) Transfer the skillet to an oven and cook for 1 hour uncovered. Serve!