by Caitlin Saniga
- 2 cups water
- 1/2 teaspoon salt
- 1 cup brown basmati rice
- medium head cauliflower (about 2 pounds), cut into 1-inch florets
- 3 tablespoons butter
- 1 1/2 teaspoons curry
- juice from 1 lime
- 2 tablespoons snipped chives
- 2 tablespoons chopped cilantro
- 5 chard leaves, stems removed and sliced into pieces
- 3 tablespoons toasted cashews
In a medium sauce pan with a lid, combine the water, salt and rice, and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 50 minutes, untouched (That means no peaking!). Remove from heat and let stand, covered.
Cover the bottom of a medium pot with about 1 inch of water. Place a steamer basket in the pot, and add the cauliflower to the basket. Cover with a lid and bring to a boil. Cook the cauliflower about 7 minutes, or until the cauliflower becomes somewhat tender. Remove the pot from the heat, but keep it covered.
In a medium skillet, heat the butter with the curry, lime juice, chives and cilantro over medium heat. Stir to combine. Add the chard and cook until slightly wilted, about 1 minute. Add the steamed cauliflower, and toss. Serve over the basmati rice, garnish with cashews.
Makes 4 servings.
Recipe adapted from: Vegetarian Cooking for Everyone