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Spiced Vegetables with Basmati Rice

James Carrier
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.