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CURRIED CALAMARI & GREEN BEAN STIR-FRY OVER COCONUT-RAISIN RICE

Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

I was visiting a friend in Madrid years ago, and this is the late-night meal I whipped up for us. I'm not sure why I've remembered it all these years; I guess it's just that tasty. But I figured I'd better get it in writing before any more time elapses.
Serves 4

Ingredients

For the Rice

• 1½ cups water
• 1/2 cup coconut milk
• 1/4 cup raisins
• 1/2 teaspoon salt
• 1 cup basmati or jasmine rice

For the Calamari

• 1/4 cup pine nuts
• 1 pound calamari, cleaned and sliced into 1/2-inch slices
• 3 tablespoons vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 garlic cloves , thinly sliced
• 1/2 pound green beans, ends trimmed and rinsed
• 2 tablespoons chopped fresh parsley
 

Directions

Preheat the oven to 350°F.

Make the rice by combining the water, coconut milk, raisins, and salt in a saucepan. Bring mixture to a simmer, add the rice, reduce the heat to low, cover the pot, and cook 20 minutes.

Spread the pine nuts out on a baking sheet and bake for about 7 minutes, until toasted and golden brown.

In a bowl, toss the sliced calamari with 1 tablespoon oil, the curry, sugar, and salt.

Heat the remaining oil in a large skillet over high heat just until the oil starts to smoke. Add the seasoned calamari and stir-fry for a minute or so. Then add the garlic and green beans and stir-fry a couple of minutes longer until the green beans have softened slightly but are still bright green.

Remove from the heat, toss with the parsley, and serve over the rice.