Red rice w/diced bananas and curried cauliflower
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Red rice |
| Or basmati rice | ||
| 5 | cups | Chicken stock |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Yellow onion(s), diced |
| 1 | Garlic clove(s), minced | |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Yellow onion(s), diced |
| 1 | Garlic clove(s), minced | |
| 1 | medium | Bay leaf |
| 2 | Cardamon pods | |
| Hulled and crushed | ||
| 1 | tablespoon | Curry powder |
| 1 | medium | Bay leaf |
| 1 | teaspoon | Garam masala |
| 2 | Ripe red bananas | |
| Or firm yellow bananas | ||
| Peeled, chopped in sm pcs | ||
| Salt and pepper to taste | ||
| 1 | Head cauliflower | |
| Broken into 1\" florets | ||
| 1 | large | Tomato, peeled |
| Seeded and diced | ||
| ½ | cup | Chicken stock |
| ¼ | teaspoon | Black pepper |
| Salt to taste | ||
Directions
CURRIED CAULIFLOWER
The Rice:
Place the rice in a fine sieve and rinse under cold running water for 5 min. Drain.
Heat the chicken stock to a low boil, cover, and set aside. Heat the oil over high heat in a large, heavy pot. Add the onion, garlic, and bay leaf, and saute for 5 min or until the onion is translucent. Add the rice and saute for 1 min. Add the garam masala, stirring well, and saute for 1 min. Add the hot chicken stock, lower the heat, cover, and simmer for 15-20 min or until the rice has absorbed all of the liquid. Remove the pan from the heat and discard the bay leaf.
Fold in the chopped bananas. Season with salt and pepper and serve.
Curried Cauliflower:
Heat the oil in a large, heavy saucepan over medium-high heat. Add the onion and bay leaf and saute for 7 min or until the onion becomes golden brown. Add the garlic, cardamon, and curry powder, stir well, and saute for 2 min. Lower the heat and add the cauliflower, sauteeing gently for 4-5 min, until the stems of the cauliflower take on a glassy appearance. Add the tomato and saute for 2 min. Add the chicken stock, salt and pepper, and cook for 5 min more. Remove the pan from the heat, adjust the seasoning and serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 130-132
Submitted By DIANE LAZARUS On 11-25-95