Yield: 8 servings
|2 cups||Basmati rice|
|3 cups||Leeks, white and light green parts sliced 1/2" thick (about 3 small leeks)|
|1||Recipe Red Bean Sauce|
|1 tablespoon||Olive oil|
|½ teaspoon||Ground anise or fennel seed|
|1||Head cauliflower broken in small florets|
|1 cup||Vegetable stock (see page 167)|
1. Wash and drain the rice. In a medium saucepan with a tight-fitting lid, bring the water to a rolling boil. Stir in the rice and add 1 tsp of the salt. Return to a boil. Add the cardamon pods, cover, and turn the heat to low. Simmer for 15 minutes. Remove from the heat and allow the rice to relax covered, for 15 minutes.
2. Meanwhile in a large heavy saucepan, saut the leeks in the olive oil until they soften, about 5 minutes. Add the anise or fennel seeds and stir for a few seconds. Add the cauliflower and toss.
3. Stir in the remaining « tsp salt, pepper and stock. Bring to a simmer over medium heat until the stock has evaporated and the cauliflower is just cooked through, 4-5 minutes.
4. Stir the rice into the vegetables.
Optional: 5. Spread the Red Bean Sauce on individual plates and top with the rice, leek, and cauliflower mixture. Serve hot or at room temperature.
Serves 8 as the base for beans, 10 to 12 as a side dish.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 186-187 Submitted By DIANE LAZARUS On 10-04-95