here i go again with another curry creation!  had some leftover massaman curry paste in the freezer, some leftover coconut milk and carrot juice in the fridge, some arborio rice in the cabinet, and some kohlrabi from the Athens Farmers, i deciding to put it all together!  why not???

2 garlic cloves, peeled and minced
1 square inch piece fresh ginger, peeled and minced
1 tbsp olive oil
1 cup arborio rice
2 cups kohlrabi, small dice
3 cups veg or chicken stock
1 cup light coconut milk
1/2 can curry paste
1 tsp orange zest
1/2 cup carrot juice
kohlrabi leaves, roughly chopped

the last 3 ingredients are totally optional AND you can of course sub another veg for the kohlrabi if you cannot find it!  i got it at the farmers' market last saturday.  it is a very interesting veg.  the outer skin is super tough and fibrous, so do not eat that part and be careful cutting into it, but the inside is soft and easy to dice up.  similar texture as a radish or turnip, but more mild in flavor.  the leaves are also edible, just pick the best ones and give them a nice rough chop.

you can also find purple kohlrabi, which i have worked with as well!   kohlrabi is high in vitamin C and a good source of dietary fiber and folate!  you can also eat it raw.

heat up oil in a large skillet over medium heat.  also heat stock in a medium sauce pan over low heat.  add the garlic and ginger to oil and cook for 2-3 minutes.  add the rice and 1/2 tsp salt to skillet and mix it around for a minute or two so it all gets coated by the oil.  add the kohlrabi and about 1/2 cup stock and cook this on medium-low heat stirring occasionally until the liquid is absorbed.  continue adding about 1/2-3/4 cup stock at a time until it is all gone and rice is almost cooked.  this process should take 25-30 minutes. 

while the rice is cooking, mix together coconut milk, curry paste, orange zest, and carrot juice.  add this, plus the kohlrabi leaves, to the rice after all the stock has been added.  taste to see if it needs more seasoning.  if so, add more salt and pepper.  i actually topped mine with a little soy sauce instead of salt.  i served it with some steamed edamame to get my protein in.

#4 in "10 thoughts on whole living" in this month's whole living magazine...
"Approach a meal as a blank canvas, with the colors of the season as your palette."