| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Thai |
Rice & grai, Seattle tim |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion, finely chopped |
| 1 |
tb |
Canola oil |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1 |
c |
Thai red rice |
| 3 |
c |
Chicken broth, (or vegetable) |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Golden raisins |
| 1 |
tb |
Fresh lime juice |
| 1 |
tb |
Canola oil |
| 1 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
sm |
Red bell pepper, finely chopped |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Tomato paste |
| 1/3 |
c |
Chicken broth, (or vegetable) |
| 1/2 |
c |
Coconut milk |
| 1/2 |
ts |
Arrowroot, dissolved in: |
| 1 |
ts |
Water |
| 1 |
sm |
Cauliflower, in small florets |
| 1 |
tb |
Fresh lime juice |
INSTRUCTIONS
RICE
CURRIED CAULIFLOWER
1. To prepare the rice: In a medium saucepan, sauté the onion in the oil
until softened, about 5 minutes. Add the curry powder and cumin; stir 1
minute. Then add the rice, broth, salt and raisins. Bring to a boil and
cover. Reduce the heat to medium-low and cook 50 minutes, or until the
broth has been absorbed and the rice is cooked. Stir in the lime juice.
(The finished rice will be tender but will still be a little chewy.) Set
aside 5 minutes.
2. While the rice is cooking, prepare the cauliflower. In a large saucepan,
heat the oil over medium heat. Add the onion and sauté 5 minutes. Add the
garlic and bell pepper; sauté 5 minutes. Stir in the salt, curry powder,
cumin and cayenne; cook 1 minute. Then stir in the tomato paste, broth,
coconut milk and dissolved arrowroot. Simmer 2 minutes. Stir in the
cauliflower and cook over medium-low heat 4 to 5 minutes, or until the
cauliflower is just tender.
3. With a slotted spoon, transfer the cauliflower to a colander. Boil down
the cooking juices for a few minutes to thicken the sauce. Add the lime
juice. Put the cauliflower back into the sauce, stirring to coat with the
sauce. Cover and keep warm if the rice has not finished cooking.
4. Spoon the curried cauliflower over the rice and serve.
Inspired by "Grains, Rice and Beans" by Kevin Graham. Developed by CeCe
Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by
"Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”