Recipe - Red Rice With Curried Cauliflower

RICE
One fourth cup Onion, finely chopped
1 tablespoon Canola oil
One half teaspoon Curry powder
One half teaspoon Ground cumin
1 cup Thai red rice
3 cup Chicken broth, (or
vegetable)
One fourth teaspoon Salt
One fourth cup Golden raisins
1 tablespoon Fresh lime juice

CURRIED CAULIFLOWER
1 tablespoon Canola oil
1 cup Onion, finely chopped
1 Clove garlic, minced
1 small Red bell pepper, finely
chopped
One fourth teaspoon Salt
1 teaspoon Curry powder
One half teaspoon Ground cumin
One fourth teaspoon Cayenne
1 teaspoon Tomato paste
1/3 cup Chicken broth, (or
vegetable)
One half cup Coconut milk
One half teaspoon Arrowroot, dissolved in:
1 teaspoon Water
1 small Cauliflower, in small
florets
1 tablespoon Fresh lime juice

1. To prepare the rice: In a medium saucepan, sauté the onion in the oil
until softened, about 5 minutes. Add the curry powder and cumin; stir 1
minute. Then add the rice, broth, salt and raisins. Bring to a boil and
cover. Reduce the heat to mediumlow and cook 50 minutes, or until the
broth has been absorbed and the rice is cooked. Stir in the lime juice.
(The finished rice will be tender but will still be a little chewy.) Set
aside 5 minutes.

2. While the rice is cooking, prepare the cauliflower. In a large saucepan,
heat the oil over medium heat. Add the onion and sauté 5 minutes. Add the
garlic and bell pepper; sauté 5 minutes. Stir in the salt, curry powder,
cumin and cayenne; cook 1 minute. Then stir in the tomato paste, broth,
coconut milk and dissolved arrowroot. Simmer 2 minutes. Stir in the
cauliflower and cook over mediumlow heat 4 to 5 minutes, or until the
cauliflower is just tender.

3. With a slotted spoon, transfer the cauliflower to a colander. Boil down
the cooking juices for a few minutes to thicken the sauce. Add the lime
juice. Put the cauliflower back into the sauce, stirring to coat with the
sauce. Cover and keep warm if the rice has not finished cooking.

4. Spoon the curried cauliflower over the rice and serve.

Inspired by "Grains, Rice and Beans" by Kevin Graham. Developed by CeCe
Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997