Spiced Vegetables with Basmati Rice
I really liked this recipe but for Alex it would have been better with chicken
Spiced Vegetables with Basmati Rice
Sunset Magazine - March 2003
1½ Cups basmati rice
4 oz green beans, rinsed, ends trimmed, and cut into 1" pieces
2 tsp vegetable oil
1 onion peeled and chopped
1 clove garlic, peeled and minced
1 Tbsp minced fresh ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne
2 Cups cauliflower florets
1 15oz can crushed tomatoes
1 15oz can garbanzos, drained and rinsed
In a 3 - 4 quart pan over hight heat, bring 2½ cups water and the rice to a boil; cover, reduce heat to low; and simmer until liquid is absorbed and rice is tender to bite, 18 to 20 minutes.
Meanwhile, in a 10 - 12" frying pan over high heat, bring about 3 cups water to a boil. Add green beans and cook until tender-crisp to bite, about 2 minutes. Drain and rinse under cold running water until cool. Wipe pan dry.
Pour oil into pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and bring to a simmer; reduce heat and simmer, stirring occasionally, until cauliflower is tender when pierced, 8 to 10 minutes.
Add tomatoes and garbanzos, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add green beans and stir until hot, about 2 minutes. Add salt and pepper to taste.
Spoon rice into four wide, shallow bowls and top equally with vegetables and sauce.
Serves 4
Spiced Vegetables with Basmati Rice
Sunset Magazine - March 2003
1½ Cups basmati rice
4 oz green beans, rinsed, ends trimmed, and cut into 1" pieces
2 tsp vegetable oil
1 onion peeled and chopped
1 clove garlic, peeled and minced
1 Tbsp minced fresh ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne
2 Cups cauliflower florets
1 15oz can crushed tomatoes
1 15oz can garbanzos, drained and rinsed
In a 3 - 4 quart pan over hight heat, bring 2½ cups water and the rice to a boil; cover, reduce heat to low; and simmer until liquid is absorbed and rice is tender to bite, 18 to 20 minutes.
Meanwhile, in a 10 - 12" frying pan over high heat, bring about 3 cups water to a boil. Add green beans and cook until tender-crisp to bite, about 2 minutes. Drain and rinse under cold running water until cool. Wipe pan dry.
Pour oil into pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and bring to a simmer; reduce heat and simmer, stirring occasionally, until cauliflower is tender when pierced, 8 to 10 minutes.
Add tomatoes and garbanzos, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add green beans and stir until hot, about 2 minutes. Add salt and pepper to taste.
Spoon rice into four wide, shallow bowls and top equally with vegetables and sauce.
Serves 4
Comments
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