Modified recipe, from "Sundays at Moosewood Restaurant", Simon & Shuster/Fireside, 1990.
Serves 6.
350 deg. F., about 30 minutes.
1) In a med.-size pot, on medium heat, sauté 1 minute:
– 1 1/2 cups BASMATI RICE (white or brown, or a mix of both)
– 1 T. BUTTER (or canola oil, or ghee)
– generous pinch of SAFFRON
– 1/2 tsp. SALT
Add:
– 2 1/4 cups HOT WATER
Turn down heat, cover, and gently simmer till done (about 20 minutes).
Remove lid, and fluff with fork when cooled. Set aside.
2) In large pot, sauté:
– 1 cup chopped ONION
– 2 T. BUTTER (or canola oil, or ghee)
– and enough PLAIN SOYMILK to make 1/2 cup in total
Lower heat slightly, mix in, and cook 1 minute (stirring constantly):
– 2 tsp. grated, peeled FRESH GINGER
– 2 tsp. GROUND CUMIN
– 2 tsp. GROUND CORIANDER
– 3/4 tsp. CINNAMON
– pinch of cayenne (optional)
Add, cover pot, and gently simmer about 3 minutes:
– 1/2 cup WATER
– 2 tsp. GROUND CUMIN
– 1 small to med. SWEET POTATO, diced (1/2" sized pieces)
Add, cover pot again, and continue to simmer until veggies nearly tender:
– 1 medium. RED BELL PEPPER, chopped
– 2 medium TOMATOES, diced
– 2 cups small CAULIFLOWER florets
(or about 1/2 of a can of canned tomatoes, with a bit of juice)
Add, and simmer for 2 minutes:
– 1/2 cup frozen or fresh small GREEN PEAS
– 1/3 cup RAISINS
– 3/4 cup cooked CHIC PEAS (first drained and rinsed if using canned)
Uncover pot and let cool completely (i.e. till no more steam).
3) To combine everything:
Lightly grease a 2 1/2-quart casserole dish.
Rice spread evenly on the bottom, and the veggies on top.
Option: top with cashew or almond pieces.
Cover tightly with alum. foil, and bake about 30 minutes, till hot.
Serve with nan bread and mango chutney.
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