Basmati Rice with Leeks and Cauliflower and Red Bean Sauce
The holiday season is officially over and I am fresh out of excuses to eat nothing but chocolate cake, cream puffs and bread pudding all day. So I dragged myself into the kitchen and made this whole-grain recipe that’s healthy and satisfying.
You can serve this vegetarian dish as a side to grilled fish or shrimp, but it’s hearty enough to stand on its own. It has protein from the beans and fiber from the brown rice. You won’t even miss the meat.
I love cooking with cauliflower. It’s meaty and takes on any flavorings you add to it. Here, it soaks up the sweetness from the vegetable stock and becomes plump and tender. I happened to have white cauliflower on hand. You can use any of the green, purple or orange varieties to make this a even more colorful dish.
The red bean sauce is a surprising component. It adds moisture and color to the rice. It’s smokey from the cumin and lemony from the oregano. Sometimes I make this sauce and serve it as a dip with some toasted whole-wheat pita bread.
If you are also trying to jumpstart a year of healthy eating to make up for all of your holiday indulgences, this is a great dish to start. It’s proof that healthy eating can be delicious at the same time.
Red Bean Sauce
Adapted from “The Occasional Vegetarian” by Karen Lee with Diane Porter
- Kidney beans, one 15-ounce can, drained and rinsed
- Olive oil, 1 tablespoon
- Garlic, chopped, 1 tablespoon
- Dried oregano, 1 teaspoon
- Dried sage, 1 teaspoon
- Pepper, 1/8 teaspoon
- Cumin, 1/2 teaspoon
- Salt, 1 teaspoon
- Vegetable broth, 1/4 cup to 1 1/2 cups
Place a skillet over high heat for 1 minute and add the olive oil. Reduce the heat to low, add the garlic and stir. Add the oregano, sage, pepper, cumin and salt. Saute until the garlic begins to color, about 2 minutes.
Put the contents of the skillet, the beans and 1/4 cup of vegetable broth into a food processor or blender. Process until the beans are smooth. Add additional broth—up to 1/2 cup—to achieve the desired consistency.
Basmati Rice with Leeks and Cauliflower
Adapted from “The Occasional Vegetarian” by Karen Lee with Diane Porter
- Brown Basmati Rice, 2 cups
- Water, 2 3/4 cups
- Salt, 1 1/2 teaspoons
- Cardamom pods, 4
- Leeks, white and green parts, sliced 1/2 inch thick, 3 cups (about 3 small)
- Olive oil, 1 tablespoon
- Ground anise, 1/2 teaspoon
- Cauliflower, 1 head, broken into small florets
- Pepper, 1/2 teaspoon
- Vegetable stock, 1 cup
Wash and drain the rice. In a medium saucepan with a tight fitting lid, bring the water to a rolling boil. Stir in the rice and add 1 teaspoon of the salt. Return to boil. Add the cardamom pods, cover and turn the heat to low. Simmer for 20 minutes. Remove from the heat and allow the rice to relax covered, for 20 minutes.
Meanwhile, in a large saucepan, saute the leeks in the olive oil until they soften, about 5 minutes. Add the anise and stir for a few seconds. Add the cauliflower and toss. Stir in the remaining 1/2 teaspoon salt, pepper and vegetable stock. Bring to a simmer. Cover and simmer over medium heat until the stock has evaporated and the cauliflower is just cooked through, 4 to 5 minutes.
Stir the rice into the vegetables.
Spread the Red Bean Sauce on individual serving plates and top with the rice, leek and cauliflower mixture. Serve hot or at room temperature.
Serves 10.