Basmati Rice With Leeks And Cauliflower Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: Basmati rice,
1 tbsp: Olive oil,
2 3/4 cup: Water,
1/2 tsp: Ground anise,
1 1/2 tsp: Salt,
-or fennel seed,
4: Cardamon pods,
1 Head: cauliflower,
3 cup: Leeks, white and
-broken in small florets,
-light green parts,
1/2 tsp: Pepper,
-sliced 1/2" thick,
1 cup: Vegetable stock,
-, about 3 small leeks
OPTIONAL
1 Recipe: Red Bean Sauce,
-, see page 167
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pasta/rice