*  Exported from  MasterCook  *

                          Indonesian Spiced Rice

Recipe By     : Bon Appetit August 1992
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
                Indonesian                       Rice
                To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***RICE***
   3      tablespoons   peanut oil
   1      large         onion -- chopped
   2                    jalapeño chilies -- seeded but not
                        -- deveined minced
   1      teaspoon      turmeric
     1/2  teaspoon      ground cinnamon
   1      pound         long-grain white rice
   2      cans          chicken broth -- (14 1/2-ounce)
     1/3  cup           water
   1                    bay leaf
                        chopped green onion tops
                        ***VEGETABLE STIR-FRY***
   1      pound         green beans -- trimmed
   4      large         carrots -- peeled sliced
                        -- medium-thin on
                        -- diagonal
     1/2  small   head  red cabbage -- halved then cut
                        -- crosswise into
                        -- 1/2-inch-wide
                        -- pieces
   3      tablespoons   vegetable oil
   4                    fresh ginger slices
     1/2  teaspoon      salt
   3      tablespoons   canned chicken broth -- or water
   2      tablespoons   fresh lime juice
   2      teaspoons     oriental sesame oil

For rice:

Heat oil in heavy large saucepan over medium-low heat.  Add chopped
onion and chilies and stir until onion is translucent, about 8
minutes.  Mix turmeric and ground cinnamon.  Add rice and stir 2
minutes.  Add chicken broth, water and bay leaf.  Bring to boil. 
Reduce heat to low, cover and cook until liquid is absorbed, about 20
minutes.

Mound rice in center of platter.  Sprinkle with green onions. 
Surround with stir-fried vegetables.

For stir-fry:

Cook beans and carrots in large pot of boiling salted water until
just crisp-tender, about 4 minutes.  Drain.  (Can be prepared 1 day
ahead of time.  Bring to room temperature before continuing.)

Rinse cabbage and drain well just before cooking.  Heat vegetable oil
in wok or heavy large skillet over high heat.  Add ginger; press and
stir until aromatic.  Add cabbage and stir to coat with oil.
Sprinkle with 1/2 teaspoon salt.

Add broth, reduce heat to low, cover and cook 2 minutes.  Uncover,
increase heat to high, add green beans and carrots and stir-fry until
heated through.  Mix in lime juice and sesame oil.  Season to taste
with salt and pepper.  Discard ginger and serve.

 MC formatted by Barb at Possum Kingdom using MC Buster & SNT


Notes: Turmeric adds color and chilies add heat to this superb side
dish. Mound it in the middle of the Vegetable Stir-fry.

Converted by MC_Buster.



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