Gallery

James Carrier

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

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

Nutrition Facts

395 calories; calories from fat 13%; protein 15g; fat 5.8g; saturated fat 0.4g; carbohydrates 79g; fiber 7.3g; sodium 344mg; cholesterolmg.