INDONESIAN SPICED RICE

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Indonesian Spiced Rice image

Categories     Pepper     Rice     Vegetable     Stir-Fry     Low/No Sugar     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

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 14 1/2-ounce cans chicken broth
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

Steps:

  • 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.

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