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Curried Rice With Cauliflower, Bell Pepper, And Green Onion


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  • 1/4 cup butter - (1/2 stick)
  • 1 tablespoon finely-chopped peeled fresh ginger
  • 1 1/4 teaspoons curry powder
  • 1/2 teaspoon grated lemon peel
  • 2 cups small cauliflower florets
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped green onions
  • 1 1/2 cups long-grain white rice
  • 2 cups water
  • 3/4 teaspoon salt
  • 1 cup frozen peas thawed
  • Freshly-ground black pepper to taste


Servings 4


Step 1

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.

This recipe yields 4 to 6 servings.

Serve with diced cucumber mixed into yogurt.

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