My next few posts are going to be recipes from the Oxbow box because that’s what i cooked with all of last week and i still have a beautiful squash and some greens left. It is quite a good deal for local, organic veggies and its almost like a MasterChef challenge to come up with something exciting using the produce. There were a couple of fresh broccoli crowns calling my name from the box, so i toyed with the idea of a soup, salad and even a sandwich but the Indianness in me decided to make pilaf with them. I have used brown basmati rice which imparts a nutty flavor to this dish. If you want a healthier version, you can use quinoa or any ancient grain like sorghum or farro, i am sure the results would be just as amazing. This flavorful rice makes a great weeknight dinner because it comes together in less than 30 minutes. Pair it with a simple raw salad and raita for a wholesome meal.
2 medium sized broccoli crowns, cut into florets
1 cup brown basmati rice
1/2 cup fresh or frozen green peas
1 medium onion, chopped lengthwise
2 medium tomatoes, chopped
4 Thai green chilies or 2 Serrano peppers
2 cloves garlic, minced
1 one inch piece ginger, minced
2 tablespoons cilantro, finely chopped
2 tablespoons mint, finely chopped
1 cup light coconut milk
1/4 teaspoon turmeric powder
1 tablespoon oil
1 one inch piece cinnamon
1 bay leaf
1/4 teaspoon cumin seeds
1. Wash and soak rice in water for 15 minutes.
2. While the rice is soaking, heat oil in a heavy bottomed pan. When oil is hot, add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let it cook for a minute.
3. Add onions, cilantro and mint. Saute for couple of minutes till onions turn soft.
4. Add garlic and ginger, cook for couple of minutes.
5. Add tomatoes and green chilies, cook till the tomatoes turn soft and mushy.
6. Add broccoli florets, peas, turmeric powder and saute for 2 minutes.
7. Add drained rice and gently saute the rice with the vegetables for couple of minutes.
8. Add coconut milk and a cup of water, salt and mix well.
9. Bring the mixture to a boil, cover the pot and reduce heat to low. Let it simmer for 15 minutes or until all the water is absorbed.
10. Gently fluff with a fork and serve hot.