Basmati Rice Salad with Cauliflower and Potatoes

  • Active Time 10m
  • Total Time 30m

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.

ingredients

  • 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

directions

FOR THE RICE:

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.

FOR THE VEGETABLES:

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.

TO SERVE:

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.

Tip: WINE RECOMMENDATION:<br>
 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.

RecID 2975

nutrition information per serving

561 calories; 12g total fat; 0mg cholesterol; 1257mg sodium; 104g carbohydrates; 11g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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