Dayrecipe Food Community

“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.

Makes 4 to 6 servings.

INGREDIENTS

• 1/4cup (1/2 stick) butter
• 1tablespoon finely chopped peeled fresh ginger
• 1 1/4teaspoons curry powder
• 1/2teaspoon grated lemon peel
• 2cups small cauliflower florets
• 1/2cup diced red bell pepper
• 1/2cup chopped green onions
• 1 1/2cups long-grain white rice
• 2cups water
• 3/4teaspoon salt
• 1cup frozen peas, thawed

DIRECTIONS 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, thenrice. 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.