Curried Rice with Cauliflower, Bell Pepper, and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Serve with diced cucumber mixed into yogurt. Ingredients:
1/4 cup (1/2 stick) butter |
1 tablespoon finely chopped peeled fresh ginger |
1 1/4 teaspoons curry powder |
1/2 teaspoon grated lemon peel |
2 cups small cauliflower florets |
1/2 cup diced red bell pepper |
1/2 cup chopped green onions |
1 1/2 cups long-grain white rice |
2 cups water |
3/4 teaspoon salt |
1 cup frozen peas, thawed |
Directions:
1. 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.
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