Spiced Vegetables with Basmati Rice

Spiced Vegetables with Basmati Rice
Photo by James Carrier

Ingredients

  • 4 ounces green beans, rinsed, ends trimmed, and cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1 onion (8 oz.), peeled and chopped
  • 2 teaspoons vegetable oil
  • Salt and pepper
  • 1 can (15 1/2 oz.) crushed tomatoes
  • 1 tablespoon minced fresh ginger
  • + 10 more ingredients
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 2 teaspoons vegetable oil
    • 1 clove garlic, peeled and minced
    • 2 cups cauliflower florets
    • 1 ½ cups basmati rice
    • ½ teaspoon cayenne
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed
    • ½ teaspoon cayenne
    • 1 can (15 1/2 oz.) garbanzos, drained and rinsed

1. 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. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 3 cups water to a boil. Ad...

View full recipe at My Recipes

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