Vegetable Pilaf
A pilaf also known as 'pilau' is a rice dish cooked in stock usually consisting of meat and vegetables. It's kind of like a risotto but with an Indian or middle Eastern twist. The best part about cooking, is trying food of other cultures and after trying a pilaf a few times, I decided to try and make my own recipe. This recipe was adapted from looking at recipes I found online and it was definitely a success! This is my first comfort food savory recipe and was perfect after yet another week of cold weather.
Serving size: 4-5
Ingredients:
- 1 carrot, chopped
- 1 eggplant, chopped
- ½ cauliflower, chopped
- 2 tomatoes, diced
- 1 cup brown rice
- 2 cups vegetable stock
- 1 tbsp korma curry paste
- coriander
- pepper
- 420g of canned chickpeas
- 1 tbsp oil
- 1 brown onion, diced
Method:
1. Heat oil in a pan on medium heat and add the onion and stir until the onion begins to soften, then add the curry paste and stir for about minute.
2. Then add the eggplant, carrot, cauliflower, tomato, vegetable stock, brown rice to the pan. Increase heat to high heat until the stock begins to boil.
3. Once the stock is boiling, reduce heat to low heat and cover for about 30 mins or until rice is cooked and all the vegetable stock has been absorbed.
4. Turn off heat and add the chickpeas, a handful of coriander and pepper.
Ingredients:
- 1 carrot, chopped
- 1 eggplant, chopped
- ½ cauliflower, chopped
- 2 tomatoes, diced
- 1 cup brown rice
- 2 cups vegetable stock
- 1 tbsp korma curry paste
- coriander
- pepper
- 420g of canned chickpeas
- 1 tbsp oil
- 1 brown onion, diced
Method:
1. Heat oil in a pan on medium heat and add the onion and stir until the onion begins to soften, then add the curry paste and stir for about minute.
2. Then add the eggplant, carrot, cauliflower, tomato, vegetable stock, brown rice to the pan. Increase heat to high heat until the stock begins to boil.
3. Once the stock is boiling, reduce heat to low heat and cover for about 30 mins or until rice is cooked and all the vegetable stock has been absorbed.
4. Turn off heat and add the chickpeas, a handful of coriander and pepper.