Spiced Vegetables with Basmati Rice

Spiced Vegetables with Basmati RiceRecipe
James Carrier
Makes 4 servings


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1 1/2 cups basmati rice
4 ounces green beans, rinsed, ends trimmed, and cut into 1-inch pieces
2 teaspoons vegetable oil
1 onion (8 oz.), peeled and chopped
1 clove garlic, peeled and minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne
2 cups cauliflower florets
1 can (15 1/2 oz.) crushed tomatoes
1 can (15 1/2 oz.) garbanzos, drained and rinsed
Salt and pepper


1. In a 3- to 4-quart pan over high heat, bring 2 1/2 cups water and the rice to a boil; cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, 18 to 20 minutes.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 3 cups water to a boil. Add green beans and cook until tender-crisp to bite, about 2 minutes. Drain and rinse under cold running water until cool. Wipe pan dry.

3. Pour oil into pan over medium-high heat. When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and bring to a simmer; reduce heat and simmer, stirring occasionally, until cauliflower is tender when pierced, 8 to 10 minutes.

4. Add tomatoes and garbanzos, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add green beans and stir occasionally until hot, about 2 minutes. Add salt and pepper to taste.

5. Spoon rice into four wide, shallow bowls and top equally with vegetables and sauce.

Created date

June 2004

Nutritional Information

Calories 395
Caloriesfromfat 13 %
Protein 15 g
Fat 5.8 g
Satfat 0.4 g
Carbohydrate 79 g
Fiber 7.3 g
Sodium 344 mg
Cholesterol 0.0 mg