“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”
Serve with diced cucumber mixed into yogurt.
1/4 cup (1/2 stick) butter
1 tablespoon finely chopped peeled fresh ginger
1 1/4 teaspoons curry powder
1/2 teaspoon grated lemon peel
2 cups small cauliflower florets
1/2 cup diced red bell pepper
1/2 cup chopped green onions
1 1/2 cups long-grain white rice
2 cups water
3/4 teaspoon salt
1 cup frozen peas, thawed
Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.
Makes 4 to 6 servings.
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