Pilafs are delicious with a creamy curry but also just on their own because of the flavors the vegetables impart on the rice while cooking together. The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.
Serves 3 to 4
ingredients
1 cup basmati rice
3 to 4 tablespoons olive oil
1 teaspoon black mustard seeds
3 stalks green onion, thinly sliced
1 serrano chile, thinly sliced
1 small cauliflower head
1 1/2 teaspoons sea salt
1 bunch kale
1 teaspoon minced garlic
1 to 2 cinnamon sticks
instructions
Rinse the basmati rice 2 to 3 times, then soak for 30 minutes to an hour. Drain.
In a dutch oven or stockpot with a lid, heat the olive oil and pop the mustard seeds. Within 2 to 3 seconds, lower the heat to medium and add the green onion and serrano chile.
Trim the cauliflower and cut into 2 to 3-inch florets, then add to the green onion mix along with the salt. Cook on high heat, then lower and cover for 5 to 7 minutes.
Finely mince the kale leaves and add only the stem parts into the green onion mixture along with garlic and continue cooking.
Add drained rice, 2 cups of water, and cinnamon sticks, then bring to a boil. Lower the heat and simmer the pilaf for 7 to 8 minutes. Turn the heat off and add the rest of the kale. Let the rice rest for 5 minutes before stirring.
notes & variations
Substitute the kale for spinach, watercress, or mustard greens.
Instead of cauliflower, use other vegetables like butternut squash, zucchini, corn, or broccoli.
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