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

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