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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