*  Exported from  MasterCook  *
 
                           Indonesian Spiced Rice
 
 Recipe By     : Bon Appetit August 1992
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Indonesian                       Rice
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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      cans          chicken broth -- (14 1/2-ounce)
      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
 
 For rice: Heat oil in heavy large saucepan over medium-low heat.  Add chopped o
 nion and chilies and stir until onion is translucent, about 8 minutes.  Mix tur
 meric and ground cinnamon.  Add rice and stir 2 minutes.  Add chicken broth, wa
 ter and bay leaf.  Bring to boil.  Reduce heat to low, cover and cook until liq
 uid is absorbed, about 20 minutes.
 
 Mound rice in center of platter.  Sprinkle with green onions.  Surround with st
 ir-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 t
 ime.  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 hea
 t 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 g
 inger and serve.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 
 Notes:  Turmeric add color and chilies add heat to this superb side dish. Mound
  it in the middle of the Vegetable Stir-fry.
 
 Converted by MC_Buster.
 
 
 
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