Curried Rice with Cauliflower, Bell Pepper, and Green Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 3/4 teaspoon salt
- 1/2 cup chopped green onions
- 2 cups water
- 1/2 cup diced red bell pepper
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 cups long-grain white rice
- 1/2 teaspoon grated lemon peel
- 2 cups small cauliflower florets
- 1/4 cup (1/2 stick) butter
- 1 cup frozen peas, thawed
- Carbohydrate 45 g(15%)
- Cholesterol 20 mg(7%)
- Fat 8 g(13%)
- Fiber 2 g(9%)
- Protein 5 g(11%)
- Saturated Fat 5 g(25%)
- Sodium 330 mg(14%)
- Calories 276
Preparation Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.
Preparation Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.
