May 05, 2022
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.
1 cup long-grain 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
Rinse the basmati rice 2 to 3 times. Then soak for at least an hour. Drain.
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 1/2 cups 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, remove from heat, and let the pilaf rest for 10 to 15 minutes. Add the herbs and toss gently before serving.
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 cabbage.
December 02, 2022