Name: Vegetarian Thai Green Curry
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/4 cup brown basmati rice; 2 1/2 cups water; 1 tablespoon olive oil or quality vegetable oil; 1 small white onion, diced; 1 inch nub of ginger, finely chopped; 2 cloves garlic, finely chopped; pinch of salt; 2 tablespoons Thai green curry paste*; 3 Thai chiles, chopped (entirely optional); 1 can (14 ounces) light coconut milk; 1/2 cup water; 1 to 2 teaspoons turbinado (raw) sugar or brown sugar; 1 package of extra-firm tofu (optional); 1 to 2 teaspoons brown rice wine vinegar; 1 to 2 teaspoons soy sauce (I used reduced-sodium tamari); handful of cilantro, chopped; 2 cups seasonal vegetables, chopped (like broccoli, asparagus, carrots or bell peppers)