30 Min
DF
GF
V
Cauliflower Lentil Pilaf
This pilaf is delicious warm or even room temperature. Feel free to add more chopped greens of your choice (spinach, arugula, kale, etc) just at the end. The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.
This pilaf is delicious warm or even room temperature. Feel free to add more chopped greens of your choice (spinach, arugula, kale, etc) just at the end. The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Combine the channa dal with the basmati rice and rinse in cold water 2 to 3 times. Then soak for 2 to 3 hours or overnight and drain.
Step 2
Heat the olive oil in a medium-sized heavy bottom stockpot and pop the mustard seeds. Within 2 to 3 seconds, add the greens, crushed cloves and cauliflower florets. Cover the stockpot, lower the heat to medium and cook the mixture until the cauliflower has a little bit of color on the edges and the greens are wilted.
Step 3
Add the serrano pepper, turmeric, cinnamon stick, drained rice, and channa dal mixture, and 3 1/2 cups of water and bring the mixture to a boil.
Step 4
Turn the heat down to low, cover the stockpot and simmer the rice for 7 to 8 minutes until almost all the water is absorbed.
Step 5
Turn the heat off, add the almonds and currants and cover the pot, letting the pilaf rest for 10 to 15 minutes. Fluff the pilaf with a fork and serve.
Notes & Variations
- If the cauliflower head does not have greens attached to it, use green or white onions.
- Replace the channa dal with moong or masoor dal.
- Cauliflower can be replaced with broccolini, broccoli, or cabbage.
Ingredients
1 cup long-grain basmati rice
1⁄2 cup channa dal
4 tablespoons olive oil
1 teaspoon black mustard seeds
1 to 2 cups of finely chopped cauliflower greens
10 to 12 whole cloves, crushed slightly with a rolling pin
1⁄2 of a large cauliflower, cut into 1-inch florets
1 serrano pepper, sliced
1 teaspoon ground turmeric
3-inch cinnamon stick
1 1⁄2 teaspoons sea salt
1/2 cup toasted sliced almonds
1/2 cup dried currants
Step 1
Combine the channa dal with the basmati rice and rinse in cold water 2 to 3 times. Then soak for 2 to 3 hours or overnight and drain.
Step 2
Heat the olive oil in a medium-sized heavy bottom stockpot and pop the mustard seeds. Within 2 to 3 seconds, add the greens, crushed cloves and cauliflower florets. Cover the stockpot, lower the heat to medium and cook the mixture until the cauliflower has a little bit of color on the edges and the greens are wilted.
Step 3
Add the serrano pepper, turmeric, cinnamon stick, drained rice, and channa dal mixture, and 3 1/2 cups of water and bring the mixture to a boil.
Step 4
Turn the heat down to low, cover the stockpot and simmer the rice for 7 to 8 minutes until almost all the water is absorbed.
Step 5
Turn the heat off, add the almonds and currants and cover the pot, letting the pilaf rest for 10 to 15 minutes. Fluff the pilaf with a fork and serve.
1 cup long-grain basmati rice
1⁄2 cup channa dal
4 tablespoons olive oil
1 teaspoon black mustard seeds
1 to 2 cups of finely chopped cauliflower greens
10 to 12 whole cloves, crushed slightly with a rolling pin
1⁄2 of a large cauliflower, cut into 1-inch florets
1 serrano pepper, sliced
1 teaspoon ground turmeric
3-inch cinnamon stick
1 1⁄2 teaspoons sea salt
1/2 cup toasted sliced almonds
1/2 cup dried currants
Notes & Variations
- If the cauliflower head does not have greens attached to it, use green or white onions.
- Replace the channa dal with moong or masoor dal.
- Cauliflower can be replaced with broccolini, broccoli, or cabbage.
Tags:
30 Min
DF
GF
V
Tags:
30 Min
DF
GF
V
Vegan pilaf all day, every day.
Who needs meat when you've got veggies? Give these recipes a try!
PLANT-BASED EVERYTHING PLEASE
