Recipe#25140

Title: Indonesian Spiced Rice

From: Barb at PK 
Date: Tue, 25 Aug 1998 20:24:06 PDT 
Converted by MC_Buster.

3      tablespoons   peanut oil
   1      large         onion -- chopped
   2                    jalapeņo 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.