[CH] Tonight's Side Dish: Curried "Rice" Pilaf
RisaG (radiorlg@yahoo.com)
Wed, 28 Jan 2004 16:18:09 -0800 (PST)
I adapted this from The Best of the Best of Virginia
Cookbook. It is supposed to be a salad with currants
and rice and chutney. I made it a pilaf to have with
our pork chops. Came out delicious.
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Curried "Rice" Pilaf
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Best of the Best Virginia
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3 tbsp olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp celery seed
1/4 tsp turmeric
1/4 tsp chile powder, or to taste
1/2 bag frozen cauliflower, thawed & ground
1/2 cup chicken broth
2 tbsp pepper vinegar, * see note
1/2 cup roasted nuts, chopped
salt, to taste
chopped cilantro, as garnish
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Heat 2 tbsp olive oil in a heavy pan. Stir in the
spices. Cook for 3-4 minutes until fragrant, then add
the cauliflower. Cook, stirring, until it is totally
coated with the spice mixture. Pour in the chicken
broth, stir and then cover, letting it simmer. Adjust
heat so that the liquid simmers.
Cook for 5-7 minutes or until all liquid has been
absorbed. Remove from heat and let stand for a few
minutes.
In a small bowl, combine last tbsp of oil with the
vinegar. While the cauliflower is still warm, add the
mmixture and mix it in.
Right before serving, re-season with salt, top with
chopped nuts and a bit of chopped cilantro.
Serve with pork chops or chicken.
Makes 3-4 servings
Risa's notes:
* I used a pepper infused vinegar. If you don't have
this and don't want the extra heat, add red wine
vinegar.
If 1/2 tsp chile is way too little, add more to taste.
I did.
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RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/23/04
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