Curried Rice With Cauliflower, Bell Pepper, And Green Onion Recipe - Cooking Index
Curried Rice With Cauliflower, Bell Pepper, And Green Onion Recipe - Cooking Index
"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy -- the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry."
Type: Rice| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
| 1 tablespoon | 15ml | Finely-chopped peeled fresh ginger |
| 1 1/4 teaspoons | 6.3ml | Curry powder |
| 1/2 teaspoon | 2.5ml | Grated lemon peel |
| 2 cups | 292g / 10oz | Small cauliflower florets |
| 1/2 cup | 73g / 2.6oz | Diced red bell pepper |
| 1/2 cup | 31g / 1.1oz | Chopped green onions |
| 1 1/2 cups | 240g / 8.5oz | Long-grain white rice |
| 2 cups | 474ml | Water |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 cup | 237ml | Frozen peas - thawed |
| Freshly-ground black pepper - to taste |
Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally.
Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.
This recipe yields 4 to 6 servings.
Source:
Bon Appetit, January 2002
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