Spring Pilaf
30 Min

Spring Pilaf

In an attempt to eat more vegetables and less rice, I have begun to add so many vegetables to rice that the vegetable to rice ratio is 5:1 — sometimes higher. The rice almost becomes a binder to the rest of the ingredients.


Cabbage may be a humble brassica, but it is packed with plenty of essential phytonutrients and makes a great low-calorie addition to the pilaf. Enjoy it on its own warm or at room temperature with a squeeze of lime juice or a dollop of plain yogurt on top.

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Cook Time

30 Minutes



Step 1
Rinse the basmati rice 2 to 3 times, then soak for at least an hour. Drain.
Step 2
In a medium stockpot over high heat, warm the olive oil and pop the black mustard seeds. Immediately add the sliced cabbage and cook for 2 to 3 minutes or until it wilts. Add the drained rice, serrano, cinnamon stick, salt, and 1 cup of water. Bring this mixture to a boil, then cover the pot and simmer for 7 to 8 minutes. Add the raisins and peas at the end and let the pilaf rest for 10 to 15 minutes. Add the herbs and toss gently before serving.
1/2 cup basmati rice
3 tablespoons olive oil
1 teaspoon black mustard seeds
4 cups thinly sliced green cabbage
1 serrano pepper, minced
1 stick of cinnamon
1 teaspoon sea salt
1/4 cup raisins
1 cup frozen peas, thawed
1/2 cup chopped cilantro or parsley, loose

Notes & Variations

  • If using fresh peas, add them with the cabbage as they will need more time to cook.
  • Instead of green cabbage, use purple or napa.
30 Min

Spring has sprung & so has our appetite.

The flora is in full bloom, the vegetables are fresh and everything tastes oh, so good. Take advantage of the season by trying out the recipes below!