Put the wild rice in a saucepan and simmer for 15 minutes then add the white rice and simmer for a further 10 minutes.
Peel and chop the carrots and put in a pan of water with the peas. Put enough water in to cover the vegetables. Add the curry powder and some salt and cook gently making sure they don't get too dry. After about 10 minutes you should get a thickish sauce in with the vegetables.
Add the rice to the mixture and stir well and you are ready to serve.
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