Fill a medium-sized pot with 4 cups of water and heat on high until it boils. Once the water boils, add 2 cups of the uncooked rice to the pot. Once the rice is added to the pot, add 2 tbsp of olive oil, cover it, and reduce the heat to a simmer. Cook for 20 minutes or until all of the water is absorbed. Stir occasionally.

• We used Mahatma Extra Long Enriched Rice (Non GMO Project Verified. Certified Gluten Free).

In a separate medium-sized pot, add the frozen peas and carrots, and add 1 tbsp of olive oil on top. Once there are 10 minutes left for the rice to cook, turn the pot on medium to cook for 10 minutes. Stir occasionally.

•  We used two 16 wt oz bags of Nature's Promise Organic Peas & Carrots (USDA Organic. No Preservatives. Good Source of Fiber).

Once the rice, peas and carrots cook, add the peas and carrots to the rice. Mix together. Add the curry powder, to taste, to the rice, peas and carrots, and stir together.

• We used Nature's Promise Organic Curry Powder (USDA Organic. No GMOs. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Then add the rice, peas and carrots with the curry to a bed of arugula to desired amount.

• We used Nature's Promise Organic Baby Arugula from the 5 wt oz container (USDA Organic. No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Top with the coconut flakes to taste, and then the yogurt to taste. Optionally sprinkle additional curry powder on top to taste. An additional suggested option is to top with a sprinkle of salt or garlic salt. We tried Lawry's Garlic Salt (coarse with ground parsley).

• We used Nature's Promise Organic Unsweetened Coconut Flakes (USDA Organic. No GMOs. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides) from the 8 wt oz bag.

• We also used the 32 wt oz container of Giant's brand of Nonfat Plain Greek Yogurt (Gluten Free).