Indian-Spiced Rice in Clementine Cups
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
basmati rice
coconut-canola oil
chickpea-fava flour
chili powder
cayenne
salt
cauliflower
coconut oil
carrots
large yellow squash
3 jalapeños
ginger
garlic
black pepper
3 scallions
coriander
cumin
turmeric
12 clementines
slivered almonds
This hearty vegan dish has an addictive quality-with its fresh medley of vegetables and savory spices. For a small crowd, use bowls instead of the clementines to serve.
MAKES 24 BOWLS
COOK THE RICE
1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil
—
Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 minutes. Turn off heat and let rice steam for 10 minutes more, with cover on. Fluff rice with a fork.
FRY THE CAULIFLOWER
1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt
1/2 head cauliflower, cut into tiny florets
coconut oil
—
Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in, do not overcrowd, allow to brown, about 3 minutes. Remove and drain on paper towels. Sprinkle with salt, set aside.
SAUTE THE VEGGIES
4 TB coconut oil
3 carrots, shredded
1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper
3 scallions, cut into thin strips
—
Heat oil in a large skillet, add carrots, cook for 3 min. Add zucchini, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.
TOAST THE SPICES
2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric
—
In a separate pan, toast spices for a minute. Add to the vegetable mix.
MAKE THE CLEMENTINE BOWLS
12 clementines, cut in half
—
Remove the fruit from the oranges, by cutting around the edge of the peel, and scooping out the flesh.
PUT IT ALL TOGETHER
cooked basmati
cauliflower florets
vegetable mix
orange bowls
slivered almonds, for garnish
—
Combine rice and cauliflower with the vegetables. Fill each orange bowl with the rice mixture and garnish with slivered almonds.
From hobnobmag.com