BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
- In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
- Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams
30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF
Steps:
- Part I - 5 minutes 1. In a deep pot, heat 3 Tbsp of butter, margarine or olive oil on high heat. 2. Add in chopped onions, 1 Tbsp turmeric, and 2 Tbsp pickled mango and fry until onions are light brown -- mash the pickled mango while frying. Part II 3. As the above mixture is frying, wash 2 cups of rice 5-times in cold water. 4. Add uncooked but washed rice into the the spicy mixture and stir. 5. Add 6 cups water, and keep on high heat. 6. Add in cauliflower, cubed cooked potato, tomato, carrots and frozen peas. If the final mixture is not completely covered in water, add more water. 7. Add 3 Tbsp salt, cover and bring to a boil. 8. As the mixture begins to boil, remove cover slightly to help steam escape, and reduce heat to low. 9. Let simmer for 15minutes or longer if needed (periodically taste to see if rice is cooked). Part III. 10. Once the mixture is cooked, stir in 2 Tbsp garam masala powder + 2 Tbsp fresh ginger and stir thoroughly. 11. Add salt to taste, and serve.
CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE
This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.
Provided by sugarFiend
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
- Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
- Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 27.6 g, Fat 11.2 g, Fiber 6.7 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 641.2 mg, Sugar 4.9 g
CURRIED CAULIFLOWER, POTATOES AND PEAS
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Chop whole onion.
- Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
- Saute onion until it begins to brown and soften.
- Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
- Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
- Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
- Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
- A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 14 grams, TransFat 0 grams
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