Use leftover rice to make this pilaf – even dried up old rice works. It’s lovely for breakfast, lunch or dinner. Serve it with plain yogurt or a simple raita.
Serves 3 to 4
ingredients
3 tablespoons ghee or olive oil
1 teaspoon cumin seeds
2 to 3 tablespoons minced onions or scallions
2 to 3 garlic cloves, sliced
2 cups of diced vegetables (such as cauliflower or carrots)
2 teaspoons curry masala
2 cups cooked leftover rice
1 teaspoon sea salt
1 tablespoon currants or raisins
2 tablespoons chopped nuts
1 cup loose herbs (such as cilantro, parsley, or mint)
instructions
In a large skillet, heat the ghee and pop the cumin seeds. Quickly add the onions and cook them for 4 to 5 minutes on medium to low heat.
Next add the sliced garlic and diced vegetables and fry on high heat for 2 to 3 minutes. Turn the heat down and stir in the curry masala and cover the skillet. The vegetables should be cooked through. If not, add a few tablespoons of water and continue cooking.
Within 4 to 5 minutes, stir in the leftover rice, salt, and half a cup of water. Cover and cook for another five minutes on low heat. Add the currants and nuts and turn the heat off.
Let the pilaf rest for 5 to 10 minutes and stir in the vegetables just before serving.
Just before serving, stir in the herbs.
notes & variations
Rice could be replaced with quinoa or other cooked grains.
To make a milder version, use one teaspoon curry masala.
Stir in two eggs just after adding the vegetables.
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