VEGETABLES | 95 Wash and drain the rice. In a medium saucepan with a tight-fitting lid bring the water to a rolling boil. Stir in the rice and add 1 tsp of the salt. Return to a boil. Add the cardamom pods, cover and turn the heat to low. Simmer for 15 minutes. Remove from heat and allow the rice to relax, covered for 15 minutes. Meanwhile in a large heavy-bottomed saucepan, sauté the leeks in the olive oil until they soften, about 5 minutes. Add the anise and stir for a few seconds. Add the cauliflower and toss. Stir in remaining ½ tsp salt and pepper and stock. Bring to a simmer, cover and simmer over medium heat until the stock has evaporated and the cauliflower is cooked through, 4-5 minutes. Stir the rice into the vegetables. Spread the red bean sauce on individual plates and top with the rice and vegetables. Serve hot or at room temperature. RED BEAN SAUCE 1 cup small red beans or kidney beans, soaked and strained see *NOTE 2 cups water 1 medium onion quartered 1 unpeeled carrot 1 celery stalk 1 bay leaf ¼ tsp ground black pepper 1 Tbs olive oil 1 Tbs chopped garlic 1 tsp dried oregano 1 Tbs chopped fresh sage/1 tsp dried 1/8 tsp freshly ground black pepper ½ tsp cumin 1 tsp salt In a medium saucepan, combine the beans, water, onion, carrot, celery, bay leaf and pepper; cook until the beans are soft, 45 minutes to 1 hour. Remove the bay leaf, onion, carrot and celery. Drain beans and reserve liquid. Place a skillet over high heat for 1 minute, and then add olive oil. Reduce heat to low, add the garlic and stir. Add the oregano, sage, pepper, cumin and salt. Sauté until garlic begins to colour, about 2 minutes. Put the contents of the skillet, the beans and 1 cup of cooking liquid into a food processor or blender. Process until the beans are smooth. You may need up to another ½ cup liquid until beans are smooth. Serve hot.
RkJQdWJsaXNoZXIy NTQ4MDQ5