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Receta Red Rice With Curried Cauliflower
by Global Cookbook

Red Rice With Curried Cauliflower
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Ingredientes

  • 1/4 c. Onion, finely minced
  • 1 Tbsp. Canola oil
  • 1/2 tsp Curry pwdr
  • 1/2 tsp Grnd cumin
  • 1 c. Thai red rice
  • 3 c. Chicken broth, (or possibly vegetable)
  • 1/4 tsp Salt
  • 1/4 c. Golden brown raisins
  • 1 Tbsp. Fresh lime juice
  • 1 Tbsp. Canola oil
  • 1 c. Onion, finely minced
  • 1 x Clove garlic, chopped
  • 1 sm Red bell pepper, finely minced
  • 1/4 tsp Salt
  • 1 tsp Curry pwdr
  • 1/2 tsp Grnd cumin
  • 1/4 tsp Cayenne
  • 1 tsp Tomato paste
  • 1/3 c. Chicken broth, (or possibly vegetable)
  • 1/2 c. Coconut lowfat milk
  • 1/2 tsp Arrowroot, dissolved in:
  • 1 tsp Water
  • 1 sm Cauliflower, in small florets
  • 1 Tbsp. Fresh lime juice

Direcciones

  1. To prepare the rice: In a medium saucepan, saute/fry the onion in the oil till softened, about 5 min. Add in the curry pwdr and cumin; stir 1 minute. Then add in the rice, broth, salt and raisins. Bring to a boil and cover. Reduce the heat to medium-low and cook 50 min, or possibly till the broth has been absorbed and the rice is cooked. Stir in the lime juice.
  2. (The finished rice will be tender but will still be a little chewy.) Set aside 5 min.
  3. While the rice is cooking, prepare the cauliflower. In a large saucepan, heat the oil over medium heat. Add in the onion and saute/fry 5 min. Add in the garlic and bell pepper; saute/fry 5 min. Stir in the salt, curry pwdr, cumin and cayenne; cook 1 minute. Then stir in the tomato paste, broth, coconut lowfat milk and dissolved arrowroot. Simmer 2 min. Stir in the cauliflower and cook over medium-low heat 4 to 5 min, or possibly till the cauliflower is just tender.
  4. With a slotted spoon, transfer the cauliflower to a colander. Boil down the cooking juices for a few min to thicken the sauce. Add in the lime juice. Put the cauliflower back into the sauce, stirring to coat with the sauce. Cover and keep hot if the rice has not finished cooking.
  5. Spoon the curried cauliflower over the rice and serve.
  6. Inspired by "Grains, Rice and Beans" by Kevin Graham. Developed by CeCe Sullivan of the Seattle Times food staff.