Flavorful vegetarian kausar Karachi-style rice was inspired by Pakistani cuisine. (Linda Gassenheimer / Tribune News Service)

Flavorful vegetarian kausar Karachi-style rice was inspired by Pakistani cuisine. (Linda Gassenheimer / Tribune News Service)

Flavorful rice dish inspired by cookbook of Pakistani cuisine

This recipe for vegetarian kausar Karachi-style rice might just be a hit with your family, too.

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

1 package microwaveable white rice (to make 1 cooked)

2 whole peeled garlic cloves, sliced

½ cup roasted peanuts

½ cup sliced cabbage

½ cup thinly sliced carrots

½ cup thinly sliced red bell pepper

½ cup scallions

⅓ cup reduced-fat mayonnaise

½ cup ketchup

1 teaspoon reduced-sodium soy sauce

⅛ teaspoon crushed red pepper

Salt and black pepper

Microwave rice according to package instructions. Measure 1½ 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.

Makes 2 servings. Nutrition per serving: 565 calories (51% from fat), 32.3 grams fat (4.8 grams saturated, 13 grams monounsaturated), no cholesterol, 14.1 grams protein, 60.8 grams carbohydrates, 6.5 grams fiber, 415 milligrams sodium.

— Adapted from “The Karachi Kitchen” (Wise Ink. $27.49)

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