Name: Indonesian Spiced Rice
Yield: Serves 8
Ingredients: 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; 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

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

Recipe information

Yield
Serves 8

Ingredients

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

Preparation

For rice:
Step 1
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.
Step 2
Mound rice in center of platter. Sprinkle with green onions. Surround with stir-fried vegetables.
For stir-fry:
Step 3
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.)
Step 4
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.
Step 5
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.

Recipe information

Ingredients

Rice

Vegetable Stir-fry

Preparation

For rice:

Step 1

Step 2

For stir-fry:

Step 3

Step 4

Step 5

Recipe notes