Basmati-Rice Salad with Cauliflower and Potatoes

Name: Basmati-Rice Salad with Cauliflower and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baking potatoes (about 2), peeled and cut into 1/2-inch dice; 355 milliliters basmati rice, rinsed; 907 grams head cauliflower (about , cut into small florets; 0 teaspoons cayenne; 118 milliliters chopped cilantro; 3 Tbsps cooking oil; 1 teaspoons dry mustard; 1 Tbsp minced fresh ginger; 2 cloves garlic, minced; 0 teaspoons ground cloves; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 2 onions, sliced thin; 2 Tbsps plain yogurt; 3 Tbsps raisins; 2 teaspoons salt; 4 scallions including green tops, chopped; 828 milliliters water; 3 Tbsps cider or wine vinegar

Basmati-Rice Salad with Cauliflower and Potatoes is If you have ginger, water, ground cumin, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a medium pot of salted water to a boil. Stir in the rice; boil until just done, 10 to 15 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Drain and transfer to a large bowl.

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Bowl

Let the rice cool slightly and then stir in the yogurt.

Ingredients you will need

Yogurt

Rice

Meanwhile, in a large frying pan, heat the oil over moderate heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 1 3/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices.

Ingredients you will need

Cauliflower

Coriander

Potato

Ground Cayenne Pepper

Mustard

Raisins

Clove

Garlic

Ginger

Spices

Cumin

Salt

Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Uncover, raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more.

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Potato

Vinegar

Water

Equipment you will use

Frying Pan

Add the cauliflower mixture to the rice. Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar.

Ingredients you will need

Cauliflower

Green Onions

Cilantro

Vinegar

Rice

Salt

Wine Recommendation: Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here.

Ingredients you will need

Spices

Wine