Recipe by Cookin-jo
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Top Review by BettyBoop330
I chose this recipe when I discovered that I had run of lentils for the dish I intended to make:(. I had all the ingredients on hand except green onions. I used a leek instead - two would have been even better, I think. My red peppers were the roasted kind in a jar. The only other change I made was to use olive oil instead of butter. We have excellent olive oil here in Greece, and I generally prefer it for cooking. I followed the technique to a t The result was excellent! Both my adult children came home, and enjoyed it with the remains of a rotisserie chicken. As the poster said in the note, this is a mildly spiced curry, which suited my husband perfectly. The recipe (using a whole medium cauliflower) made enough for leftovers for lunch, which I appreciate. I may add a little cumin & garam masala to mine. Next time I may use basmati or jasmine rice instead of plain white, although it worked out well as is. Excellent healthy recipe!
- 1⁄4 cup butter
- 1 tablespoon minced ginger
- 1 1⁄4 teaspoons curry powder
- 1⁄2 teaspoon lemon zest, minced
- 2 cups small cauliflower florets
- 1⁄2 cup red peppers or 1⁄2 cup green pepper, diced
- 1⁄2 cup green onion, sliced
- 1 1⁄2 cups white rice
- 1⁄2 teaspoon salt
- 2 cups water
- 1 cup frozen peas, thawed
- black pepper, to taste
Directions See How It's Made
- Melt butter in large saucepan over medium heat.
- Add ginger, curry powder and lemon zest and stir for 30 seconds.
- Add cauliflower, peppers, onions, rice and salt; stir.
- Add water and bring to a boil; reduce heat and cover.
- Cook 15-18 minutes, until water is absorbed and rice is cooked through.
- Stir in peas and black pepper, cover and let sit for 5 minutes.