Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basmati rice 1 tb Olive oil
2 3/4 c Water 1/2 ts Ground anise
1 1/2 ts Salt -or fennel seed
4 Cardamon pods 1 Head cauliflower
3 c Leeks, white and -broken in small florets
-light green parts 1/2 ts Pepper
-sliced 1/2" thick 1 c Vegetable stock
-(about 3 small leeks)

--------------------------OPTIONAL-------------------------------
1 Recipe Red Bean Sauce -(see page 167)

1. Wash and drain the rice. In a medium saucepan with a tight-fitting
lid, bring the water to a rolling boil. Stir in the rice and add 1
tsp of the salt. Return to a boil. Add the cardamon pods, cover, and
turn the heat to low. Simmer for 15 minutes. Remove from the heat and
allow the rice to relax covered, for 15 minutes.

2. Meanwhile in a large heavy saucepan, saut? the leeks in the olive
oil until they soften, about 5 minutes. Add the anise or fennel seeds
and stir for a few seconds. Add the cauliflower and toss.

3. Stir in the remaining « tsp salt, pepper and stock. Bring to a
simmer over medium heat until the stock has evaporated and the
cauliflower is just cooked through, 4-5 minutes.

4. Stir the rice into the vegetables.

Optional: 5. Spread the Red Bean Sauce on individual plates and top
with the rice, leek, and cauliflower mixture. Serve hot or at room
temperature.

Serves 8 as the base for beans, 10 to 12 as a side dish.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 186-187
Submitted By DIANE LAZARUS On 10-04-95

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