Rice Delight: Vegetable Pilau
Rice is the staple in many places in India. Here’s a quick recipe that’s a meal in itself, from the kitchen of Chef Sanjay Patel.
(Above): Vegetable Pilau [SILICONEER photo]
- 1/2 cup rice, brown long-grain
- Sea salt to taste
- 1 tsp turmeric
- 2 oz green beans, fresh
- 1 small carrot
- 1/3 cup green peas, shelled
- 1 small onion
- 1 small garlic clove
- 1 piece ginger 1/4 to 1/2 inch
- 1 small tomato
- 1 tbsp margarine, vegan
- 1 tsp coriander
- 1 tsp cumin ground
- 1/4 tsp garam masala
- 1/4 cup almonds, slivered
Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and turmeric, bring to a boil, then lower heat and cook until the water is absorbed and rice tender, for about 20 minutes.
Meanwhile, chop the beans and carrot.
Steam them — and the peas — until just tender.
Drain and set aside.
Chop the onion.
Crush the garlic. Grate the ginger finely. Chop the tomato.
Heat the margarine in a pan and add the onion.
Saute until beginning to brown.
Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices.
Then add the tomato and cook for a minute longer.
Remove from heat and stir in the cooked vegetables.
Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice.
Cover the dish and bake it at 350 degrees F (180 C) for about half an hour.
Toast the almonds under a hot grill (broiler) until lightly browned.
When the pilau is ready to serve, sprinkle almonds on top. (See photo)