Recipe from The Talleygram, July 19, 2006

Cook's Corner     

Almond Jasmine Rice & Vegetable Pilaf

Chef Notes: This is a good recipe for your leftover rice. You can serve it as a single dish.


Yield: 4-6 servings          Difficulty: medium


1 tablespoon Newman's Own Organic Olive Oil

1 tablespoon Cabot unsalted butter

2 teaspoon Frontier cumin seeds

1 teaspoon garlic, minced

1 teaspoon ginger, chopped finely

1 cup white onions, diced small

1 teaspoon Frontier cumin powder

2 teaspoon Frontier curry powder

2 cups cauliflower, sliced into florets

1 cup red pepper, diced

1 cup zucchini, diced

1 cup cooked chickpeas

2 tablespoon Muir Glen tomato paste

1 cup water

1 tablespoon Frontier vegetable broth powder

Lima Sea salt and Simply Organic black pepper to taste

4 cups cooked organic jasmine rice

1 cup whole blanched almonds (like Marcona almonds from Spain), or slivered

1/ 2 bunch cilantro, chopped


  1. Heat a big skillet with olive oil and add butter until melted.  

  2. Add cumin seeds, sizzle for a minute. Add garlic and ginger, stirring occasionally and cook until golden brown and fragrant. 

  3. Add onions, stirring occasionally until soft.  Add spices and stir for 2 minutes. 

  4. Add the rest of ingredients, keeping some cilantro and almonds for garnish.  

  5. Cook until well combined and thoroughly heated.  Taste and adjust seasonings. Serve warm as a one-dish meal.

Original Talley's recipe by Chef Jyoti Friedland


Copyright 2006 Talley's Green Grocery