V. Planet: Basmati Rice Ragout

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* Exported from MasterCook *

 

Basmati Rice Ragout

 

Recipe By : Vegetarian Planet by Didi Emmons, page 210

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons coriander seeds

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon black peppercorns

1/4 cup unsweetened flaked coconut

1 tablespoon canola or corn oil

1 tablespoon minced fresh ginger

1 jalapeño pepper -- seeded and minced

14 ounces canned coconut milk

1 cup uncooked white basmati rice

4 1/2 cups water

1/2 teaspoon salt

2 carrots -- peeled and

sliced into 1/2-inch-thick half-rounds

10 ounces spinach -- large stems removed

Salt and fresh-ground black pepper -- to taste

 

Serves 4

 

Combining basmati rice, spinach, and the provocative spices of southern

India, this stew is fast, filling, and good to the very last grain. If

you're seeking additional protein, note the Variation at the end of the

recipe. This is a perfect accompaniment for Naan (Indian bread, see

separate recipe).

 

1. In a small skillet over medium heat, toast the coriander, mustard,

cumin, and peppercorns, stirring constantly until the spices become

fragrant. Grind them fine in a blender or spice mill. Add the flaked

coconut to the spices, and grind again. Set the mixture aside.

 

2. In a stockpot or large saucepan, heat the oil over medium heat. Add

the ginger and jalapeño, and cook for 1 minute. Add the coconut milk,

rice, water, and salt. Over high heat, bring the mixture to a boil,

stirring constantly. Then cover the pan, and turn the heat to low.

 

3. When the stew has simmered for 10 minutes, add the carrots. Cover the

pan again, and cook for 8 minutes, stirring once or twice to keep the rice

from sticking to die bottom of the pan. Stir in the spice-coconut mixture,

If the carrots and rice are not yet tender, cook the stew a few more

minutes. When they are tender, stir in the spinach (you may need to do

this in two batches, waiting a minute or so for the first batch to

wilt). Let the stew cook, covered, for another minute, then stir it,

season it to taste with salt and pepper, and serve it in large bowls with

crusty bread on the side.

 

Variation: For a more protein-rich meal, tofu works very well in this

dish. Use half of a 16-ounce package of firm tofu, and cut it into

1/2-inch cubes. Add the tofu to the stew along with the spices. A bit of

extra salt will be needed, too.

 

Note: If you're curious about asafetida, as I am, this is a good dish in

which to try a bit. Found in Indian markets, asafetida powder is the

earthy-smelling ground resin of a fennel-like plant. Add 1/2 to 1 teaspoon

to the stew along with the spice- coconut mixture.

 

 

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