Indian-Spiced Risotto

1 Tbsp water
1 large onion, thinly sliced
2 garlic cloves, minced
2 tsp minced fresh ginger
¾ cup uncooked basmati rice
3 cups small cauliflower florets
1-15 oz can garbanzo beans, drained and rinsed
¾ tsp ground cumin
¼ tsp ground cinnamon or cardommom
¼ tsp ground turmeric
½ tsp sea salt
1/8 tsp cayenne pepper
1 ½ cups vegetable broth
1-13 oz can unsweetened lite coconut milk
½ cup frozen peas

Heat water in a large skillet over medium heat.  Add onion, garlic, ginger and cook until onion is soft, about 7 minutes.  Add rice, cauliflower, chickpeas a d spices.  Add  broth and bring to a boil.  Reduce heat to a simmer, stir in coconut milk, cover and simmer until vegetables and rice are tender and the liquid has been absorbed.  30-40 minutes.  If mixture is too dry, add a small amount of additional broth or coconut milk. 

Stir in peas.  Adjust seasonings, if needed.  Serve hot!

Adapted from One-Dish Vegan by Robin Robertson

susan wesley