30 Min
GF
Vegetable Pilaf
This pilaf can be made with various root vegetables or brassicas. It tastes even better the next day as the flavors meld together. Serve it with a side of plain yogurt or raita.
This pilaf can be made with various root vegetables or brassicas. It tastes even better the next day as the flavors meld together. Serve it with a side of plain yogurt or raita.
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Cook Time
30 Minutes
Serves
2
Directions
Step 1
Rinse the basmati rice 2 to 3 times in cold water then soak for 2 to 3 hours.
Step 2
In a large Dutch oven, heat the olive oil and pop the black cumin seeds and cardamom pods. Within 2 to 3 seconds, add the onions and root vegetables and cook on medium heat for 5 to 10 minutes intermittently keeping the lid on. The onions will caramelize and the vegetables will soften.
Step 3
Add turmeric, chile powder, salt, and ginger purée. Next add the drained rice and 1 1/2 cups of water. Bring to a boil, cover the stockpot, and turn the heat down. Cook for 5 to 7 minutes and turn the heat off. Rest rice for 5 to 10 minutes.
Step 4
Fold in the cashews, greens, and herbs and serve.
Notes & Variations
- To make a chicken pilaf, add 8 ounces of diced chicken thigh with the rest of the vegetables.
- To make shrimp pilaf, add half a pound of shrimp at the end of cooking.
- Add boiled sliced eggs to the pilaf for a richer variation.
Ingredients
1 cup long-grain basmati rice
4 to 5 tablespoons olive oil
1/2 teaspoon black cumin seeds
3 to 4 crushed cardamom pods
1 cup minced onion
2 cups cubed vegetables (such as cauliflower, rutabaga, turnips, or carrots)
Pinch of ground turmeric
1/2 teaspoon chile powder
1 teaspoon ginger purée
1/2 teaspoon sea salt
2 tablespoons roasted cashews
1 cups herbs and greens, chopped
Step 1
Rinse the basmati rice 2 to 3 times in cold water then soak for 2 to 3 hours.
Step 2
In a large Dutch oven, heat the olive oil and pop the black cumin seeds and cardamom pods. Within 2 to 3 seconds, add the onions and root vegetables and cook on medium heat for 5 to 10 minutes intermittently keeping the lid on. The onions will caramelize and the vegetables will soften.
Step 3
Add turmeric, chile powder, salt, and ginger purée. Next add the drained rice and 1 1/2 cups of water. Bring to a boil, cover the stockpot, and turn the heat down. Cook for 5 to 7 minutes and turn the heat off. Rest rice for 5 to 10 minutes.
Step 4
Fold in the cashews, greens, and herbs and serve.
1 cup long-grain basmati rice
4 to 5 tablespoons olive oil
1/2 teaspoon black cumin seeds
3 to 4 crushed cardamom pods
1 cup minced onion
2 cups cubed vegetables (such as cauliflower, rutabaga, turnips, or carrots)
Pinch of ground turmeric
1/2 teaspoon chile powder
1 teaspoon ginger purée
1/2 teaspoon sea salt
2 tablespoons roasted cashews
1 cups herbs and greens, chopped
Notes & Variations
- To make a chicken pilaf, add 8 ounces of diced chicken thigh with the rest of the vegetables.
- To make shrimp pilaf, add half a pound of shrimp at the end of cooking.
- Add boiled sliced eggs to the pilaf for a richer variation.
Tags:
30 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Tags:
30 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
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