• Liz Talley - Urban Graze

Cauliflower and Green Bean Pilaf

A delicious vegetarian one-pot meal. If you add the vegetables at the same time as the rice, as per these directions, they'll be soft- which for some reason, I prefer in this dish. However, you can add them when the rice is halfway done, for a little more crunch. Snap or snow peas can be substituted for, or combined with, the green beans- definitely add them at the end of cook time.

1 Tbsp. butter

1/2 tsp. whole coriander seeds

1/2 tsp. whole cumin seeds

1/4 tsp. whole cardamom seeds

1/4 c. thinly sliced onion

2 tsp. peeled and minced fresh ginger

1 small clove garlic, minced or pressed

1½ c. chicken or vegetable broth

3/4 c. basmati rice, rinsed

1 c. ½” cauliflower florets (or broccoli)

1 c. 1” green bean pieces

1 c. ½” thick small carrot coins

Salt and pepper

Toasted slivered almonds and snipped carrot tops, parsley, or cilantro for optional garnish

Melt butter in a skillet, add seeds and allow to sizzle for 20-30 seconds and then add onion, ginger and garlic. Cook 1-2 minutes more, until softened and aromatic. Add broth, rice, and vegetables; cover and low-simmer for about 10-15 minutes or until the rice and vegetables are tender.

Season with salt and pepper. Sprinkle with almonds and herbs, then serve.

Recipe created or adapted by Liz Talley, Urban Graze

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