30 Min

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GF

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Spring Pilaf

In an attempt to eat more vegetables and less rice, I have begun to add so many vegetables to rice that the vegetable to rice ratio is 5:1 — sometimes higher. The rice almost becomes a binder to the rest of the ingredients.

Cabbage may be a humble brassica, but it is packed with plenty of essential phytonutrients and makes a great low-calorie addition to the pilaf. Enjoy it on its own warm or at room temperature with a squeeze of lime juice or a dollop of plain yogurt on top.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Rinse the basmati rice 2 to 3 times, then soak for at least an hour. Drain.

Step 2

In a medium stockpot over high heat, warm the olive oil and pop the black mustard seeds. Immediately add the sliced cabbage and cook for 2 to 3 minutes or until it wilts. Add the drained rice, serrano, cinnamon stick, salt, and 1 cup of water. Bring this mixture to a boil, then cover the pot and simmer for 7 to 8 minutes. Add the raisins and peas at the end and let the pilaf rest for 10 to 15 minutes. Add the herbs and toss gently before serving.

Notes & Variations

If using fresh peas, add them with the cabbage as they will need more time to cook.
Instead of green cabbage, use purple or napa.

Ingredients

1/2 cup basmati rice

3 tablespoons olive oil

1 teaspoon black mustard seeds

4 cups thinly sliced green cabbage

1 serrano pepper, minced

1 stick of cinnamon

1 teaspoon sea salt

1/4 cup raisins

1 cup frozen peas, thawed

1/2 cup chopped cilantro or parsley, loose

Step 1

Rinse the basmati rice 2 to 3 times, then soak for at least an hour. Drain.

Step 2

1/2 cup basmati rice

3 tablespoons olive oil

1 teaspoon black mustard seeds

4 cups thinly sliced green cabbage

1 serrano pepper, minced

1 stick of cinnamon

1 teaspoon sea salt

1/4 cup raisins

1 cup frozen peas, thawed

1/2 cup chopped cilantro or parsley, loose

Notes & Variations

If using fresh peas, add them with the cabbage as they will need more time to cook.
Instead of green cabbage, use purple or napa.

Tags:

30 Min

Tags:

30 Min

Spring has sprung & so has our appetite.

The flora is in full bloom, the vegetables are fresh and everything tastes oh, so good. Take advantage of the season by trying out the recipes below!

WE'LL SET THE TABLE.

Roasted Spring Vegetables with Yogurt Sauce

Spring Healing Teas

30 Min

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Asparagus Pilaf

Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.

60 Min

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Spring Khichri

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25 Min

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Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

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20 Min

GF

NF

Caramel Pilaf

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60 Min

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Cauliflower Kale Pilaf

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30 Min

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Cauliflower Lentil Pilaf

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Roasted Spring Vegetables with Yogurt Sauce

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30 Min

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Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

30 Min

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Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights.

20 Min

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Clove Masala Pilaf

Cloves are a fragrant spice with magical powers.

90 Min

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Coconut Clove Pilaf

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130 Min

Dum Chicken Pulao

Pulao, which usually refers to meat and rice cooked together in a pot can be even more delicious especially when made in the ‘dum’ (cooking under steam) style. It is a one-pot-wonder, aromatic yet not too spicy and the Chai masala, which is slow cooked with the chicken and rice, suffuses the rice with its heady aroma. This is a big recipe but do note that the pulao tastes even better the next day.

25 Min

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Spring Healing Teas

Starting the day right is paramount to balancing the daily cycle — that means a tea that lights a warm, cleansing sensation. Making teas with a combination of herbs, roots and spices opens up a world of possibilities.

30 Min

GF

Curry Masala Vegetable Pilaf

Use leftover rice to make this pilaf – even dried up old rice works. It’s lovely for breakfast, lunch or dinner.

30 Min

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NF

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Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

30 Min

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NF

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Garbanzo Kale Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.

110 Min

GF

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90 Min

GF

NF

Ghee Drippings Pilaf

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30 Min

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NF

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Golden Rice

Fragrant cinnamon and saffron balance the pungency of the fresh turmeric.

30 Min

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NF

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Lentil Pilaf

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20 Min

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Lettuce Fried Rice

Eating vegetables and fruits grown by local farmers with stellar practices is one of the best ways to build immunity in our bodies. Whether it’s by visiting neighborhood farmers markets or getting a farm share, there is no time like the present to support our farmers and ranchers — they need our business. Always looking for ways to incorporate more vegetables into our meals, at the recommendation of a friend, I tossed fried rice with torn lettuce, and it made for a delicious light lunch. The lettuce wilted every so slightly but tasted really good — and who doesn’t love a flavorful, light fried rice?

35 Min

GF

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20 Min

GF

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20 Min

DF

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NF

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75 Min

DF

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Purple Cabbage Pilaf

The pilaf is a showstopper when made and can be served alongside grilled meats or vegetables or a simple stew. If you are lucky enough to have leftovers, there are a multitude of ways to enjoy it, if not just straight out of the refrigerator. It can go into a salad, a stir fry or just dumped into a warm stew or curry.

25 Min

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Simple Basmati Rice

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20 Min

DF

GF

V

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45 Min

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NF

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100 Min

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45 Min

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50 Min

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30 Min

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30 Min

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45 Min

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30 Min

DF

GF

V

Asparagus Pilaf

60 Min

DF

GF

V

Spring Khichri

This is the khichri to eat when wanting to get rid of cold winter blues or with light stomach upsets.

120 Min

GF

V

Biryani

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

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