Spicy Vegetable Pilaf with Cauliflower
Main Dishes • Uzbek
Description
When serving, I recommend adding a bit of soy sauce to the dish. Be extra careful with it if you have salted the dish during cooking.
Ingredients
- Wild rice ½ cup
- Boiled White Round Rice ½ cup
- Onion 1 piece
- Carrot 1 piece
- Cauliflower ¼ piece
- Water 2½ cups
- Chinese Five Spice 1½ tablespoons
- Fresh basil leaves ½ tablespoon
- Olive Oil 4 tablespoons
- Ocean salt to taste
- Soy Sauce to taste
- Dried Rosemary ½ tablespoon
- Dried Chamomile ½ tablespoon
Step-by-Step Guide
Step 1
Heat olive oil in a pot (or cauldron) and add finely chopped onion.
Step 2
Once the onion becomes translucent, add more olive oil and finely chopped medium-sized carrot (you can grate it on a medium grater).
Step 3
Add spices and salt to the carrot and onion, and sauté until the carrot is soft.
Step 4
Cut the cauliflower into small pieces (about 1x1 or 2x2 cm), add it to the vegetables in the pot, and mix well. Cover the mixture and simmer for 5–7 minutes.
Step 5
Add water to the pot, cover with a lid, and wait for it to boil. Meanwhile, rinse the rice thoroughly and let the water drain.
Step 6
After the water boils, add the rice to the pot, mix well with the vegetables, cover with a lid, reduce the heat to low, and let it cook for 15–20 minutes until the rice absorbs the necessary amount of water. Do not stir the dish, as the rice will lose its shape and turn mushy.
Step 7
After 15–20 minutes, taste the dish. If the rice is ready (brown rice will be soft, black will be firmer — which is how it should be), turn off the heat and let the pilaf sit covered for 10 minutes. There should be a little liquid left at the bottom to keep the dish from being dry.
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