Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Head cauliflower 1 1/2 c Parboiled rice
-(about 1 1/2 lb) 3 tb Salad oil
1/2 lb Green beans 1 tb Curry powder
3 md Carrots 2 ts All-purpose flour
1 Large onion 2 ts Grated peeled gingerroot
1 md Red pepper 1 ts Salt
1 pk (16-oz) firm tofu 1 cn (14 oz) vegetable broth

ABOUT 50 MINUTES BEFORE SERVING-

1. Separate cauliflower into flowerets. Cut each green bean in half
Slice carrots. Chop onion. Cut red pepper into 1/4-inch strips. Drain
and cut tofu into 1-inch cubes.

2. Prepare rice as label directs.

3. Meanwhile, in 5-quart Dutch or saucepot over high heat, in oven 1
inch boiling water, heat cauliflower and green beans to boiling.
Reduce heat to low; cover and simmer 4 minutes or until vegetables
are tender-crisp; drain and remove to bowl.

4. Wipe Dutch oven dry. In same Dutch oven over medium-high heat, in
hot salad oil, cook carrots, onion, and red pepper, stirring
frequently, until vegetables are tender-crisp and begin to brown. Add
curry powder, flour, ginger, and salt and cook, stirring, 1 minute.
Add vegetable broth, cauliflower, and green beans, stirring to coat
vegetables. Add tofu; heat through.

5. To serve, spoon rice and vegetable mixture onto platter.

Each serving: About 575 calories, 19 g fat, 0 mg cholesterol, 1060 mg
sodium.

Good Housekeeping/May'94/scanned fixed by DP GG

Browse by categories