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Basmati-Rice Salad with Cauliflower and Potatoes

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
Garlic, fresh ginger, mustard and a medley of spices spark the hallowed Indian combination - cauliflower, potatoes and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes.
For the Rice:
1 1/2 cups basmati rice, rinsed
2 tablespoons plain yogurt
For the Vegetables:
3 tablespoons cooking oil
2 onions, sliced thin
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
2 teaspoons salt
1 head cauliflower (about 2 pounds), cut into small florets
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
3 tablespoons raisins
3 to 4 tablespoons cider vinegar or wine vinegar
3 1/2 cups water
1/2 cup chopped cilantro
4 scallions including green tops, chopped
Basmati-Rice Salad with Cauliflower and Potatoes Recipe at
Bring a medium pot of salted water to a boil. Stir in the rice; boil until just done, 10 to 15 minutes. Drain and transfer to a large bowl. Let the rice cool slightly and then stir in the yogurt.

Meanwhile, in a large frying pan, heat the oil over moderate heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 1 3/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices. Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Uncover, raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more.

Add the vegetables to the rice. Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.

Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 561
Sodium: 1257mg
Fiber: 11g
Carbohydrates, Total: 104g
Protein: 14g
% Cal. from Fat: 19%
Fat. Total: 12g
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