Red Rice With Curried Cauliflower Recipe

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Servings: 4

Ingredients

Cost per serving $1.19 view details

Directions

  1. 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. 2. 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. 3. 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. 4. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 4 servings
Calories 332  
Calories from Fat 84 25%
Total Fat 9.66g 12%
Saturated Fat 2.28g 9%
Trans Fat 0.03g  
Cholesterol 0mg 0%
Sodium 629mg 26%
Potassium 532mg 15%
Total Carbs 55.12g 15%
Dietary Fiber 4.4g 15%
Sugars 9.99g 7%
Protein 7.29g 12%
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