Vegetarian Pilaf Topped With Crispy Brussels Sprouts
of thinly sliced Rainbow Carrots
of thinly sliced Potatoes or half Sweet Potatoes and half regular
washed and thinly sliced Brussels sprouts
of canola oil
Salt and Pepper
To the heated oil add the cumin seeds and the bay leaf and saute till you hear the seeds crackling.
Add in the sliced potatoes and let them cook for couple of minutes. Add in the carrots and toss them to coat with the flavourful oil.
In the meanwhile wash and rinse the rice a few times to get rid of dust and the excess starch that is on the rice grains.
Add the rice into the pan and toss with the vegetables to help absorb the flavours.
Add in the water and then salt. Stir gently. Any rough handling at this point can break up the rice grains and make the vegetables soggy at the end.
Cook on high heat for a couple of minutes till the water starts to bubble and then turn the heat to a low simmer. Cover with a tight lid. It will take another 15 minutes before the rice cooks through.
Turn the heat off, leave the lid on and move the pan off the hot burner and leave for a few minutes of rest before you bring it to the table.
Take the lid off and the aroma is enough to bring the family to the dining table.
Serve with yoghurt with a sprinkle of salt and pepper. And if you can stand the heat then sliced jalapeno peppers.
Crispy Brussels Sprouts topping
Heat the oil in a pan on medium heat.
Add in the Brussels sprouts and toss with oil.
Sprinkle salt and pepper and continue to toss.
Let the mini-cabbages cook on medium heat till they get a little colour and crispiness.
Serve along with or on top of the pilaf. It will be popular and finish first. I promise!
Copyright (c) Maple+Marigold