This is not really a "fast" recipe because it takes about 45 minutes.
Ingredients:
1 1/2 cups jasmine or basmati rice
4 ounces green beans, rinsed, ends trimmed, 1-inch pieces
2 teaspoons vegetable oil
1 onion, peeled and chopped
1 clove garlic, minced
1 TBS fresh minced ginger
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne
2 cups cauliflower florets
1 can (15 oz.) crushed tomatoes
1 can (15 oz.) garbanzo beans, rinsed and drained
salt and pepper to taste
Instructions:
- Cook rice in 2 1/2 cups water; bring to a boil, reduce heat cover and simmer about 18 minutes.
- In a 12-inch fry pan bring 3 cups of water to a boil. Add green beans and cook until tender crisp, about 2 minutes. Drain and rinse ender cold water until cool. Wipe pan dry.
- Pour oil into pan over medium high heat. Add onion, garlic, and ginger. Stir until onion is limp, about 5 minutes. Add cumin, coriander, cayenne, cauliflower, and 1 cup water. Cover and simmer, reduce heat, stirring occasionally until cauliflower is tender- about 8 to 10 minutes.
- Add tomatoes and garbanzos, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Add green beans and stir occasionally until hot, about 2 minutes. Salt and pepper to taste.
- Spoon rice into four wide shallow bowls and top equally with vegetables and sauce.
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