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 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
Heat a big skillet with olive oil and add butter until melted.
Add cumin seeds, sizzle for a minute. Add garlic and ginger, stirring occasionally and cook until golden brown and fragrant.
Add onions, stirring occasionally until soft. Add spices and stir for 2 minutes.
Add the rest of ingredients, keeping some cilantro and almonds for garnish.
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