Rice dish inspired by cookbook of Pakistani cuisine
I was introduced to Pakistani cuisine by Kausar Ahmed and her book “The Karachi Kitchen.” She told me her vegetarian Kausar Rice in her book is a hit with her family. I’ve adapted her recipe for this quick meal.
You can substitute any fresh vegetables. Use this recipe as a blueprint for amounts.
Helpful Hints
■ Any type of rice can be used.
■ Cashew nuts can be used instead of peanuts.
■ Sliced cabbage is available in the produce department of the market. Countdown:
■ Make rice and set aside.
■ Prepare ingredients.
■ Make the remaining recipe.
Shopping List
To buy: 1 package microwaveable white rice,1 container roasted peanuts, 1 bag sliced cabbage, 1 bunch carrots, 1 red bell pepper, 1 bunch scallions, 1 jar reduced-fat mayonnaise, 1 bottle ketchup, 1 small bottle reduced-sodium soy sauce and 1 small bottle crushed red pepper.
Staples: garlic, salt and freshly ground black pepper.
VEGETARIAN KAUSAR KARACHI-STYLE RICE
Recipe by Linda Gassenheimer
1 package microwaveable white rice (to make 1 cooked)
2 whole peeled garlic cloves, sliced
1/2 cup roasted peanuts
1/2 cup sliced cabbage
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red bell pepper
1/2 cup scallions
⅓ cup reduced-fat mayonnaise
1/2 cup ketchup
1 teaspoon reducedsodium soy sauce
⅛ teaspoon crushed red pepper
Salt and freshly ground black pepper
Microwave rice according to package instructions. Measure 1 1/2 cups and reserve remaining rice for another meal. Divide rice between two dinner plates.
Place a medium-size skillet over medium heat. Add the garlic slices and peanuts. Saute until the garlic is golden, 1 to 2 minutes. Remove to a plate and set aside.
Using the same skillet, add the cabbage, carrots, red bell pepper and scallions. Mix well. Add mayonnaise, ketchup, soy sauce and crushed red pepper. Stir well and cook 5 to 8 minutes or until well mixed and hot. Do not overcook. The vegetables should remain crisp. Spoon the vegetables and sauce over the rice and sprinkle the garlic and peanuts on top.
Yield 2 servings.
Per serving: 565 calories (51% from fat), 32.3 g fat (4.8 g saturated, 13 g monounsaturated), no cholesterol, 14.1 g protein, 60.8 g carbohydrates, 6.5 g fiber, 415 mg sodium.
Adapted from “The Karachi Kitchen” (Wise Ink. $27.49)
Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious OnePot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter @ lgassenheimer.