Fragrant basmati rice cooked with spiced cauliflower, carrots and peas, studded with golden raisins and finished with toasted cashews, cilantro and a squeeze of lemon.
20m prep · 57m cook · 4 servings Gluten-Free
Ingredients Instructions
2 cups Basmati Rice 2 cups Cauliflower 2 whole Carrots 1 cup Frozen Peas 1 whole Yellow Onion 4 cloves Garlic 1 tbsp Fresh Ginger 2 tsp Garam Masala 1 tsp Ground Turmeric 1 tsp Ground Cumin 1 ½ tsp Salt 3 ½ cups Vegetable Broth 2 tbsp Coconut Oil ¼ cup Golden Raisins ¼ cup Roasted Cashews ¼ cup Fresh Cilantro 1 whole Lemon
Instructions 1 Rinse the basmati rice in a bowl of cool water, swishing and draining 3-4 times until the water runs mostly clear. Cover with fresh water and soak 20 minutes. While it soaks, slice the onion, mince the garlic, grate the ginger, cut the cauliflower into 3/4-inch florets and dice the carrots 1/4 inch (keeping the pieces this small lets them cook through in the same time as the rice). Drain the rice well in a sieve just before step 5. 2 Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the roasted cashews and stir 2-3 minutes until a shade darker and fragrant. Scoop them out with a slotted spoon, leaving the oil in the pot, and set aside. 3 Add the sliced onion and 1/2 tsp salt to the pot. Cook, stirring often, 10-12 minutes until soft and deep golden at the edges. Add the garlic, ginger, garam masala, turmeric and cumin and stir 1 minute until fragrant; add a splash of broth if the spices start to stick. 4 Add the cauliflower and carrots and stir 4-5 minutes, until coated in spices and the cauliflower edges just begin to color. This head start helps the carrots soften fully in the simmer. 5 Add the drained rice and stir gently 2 minutes to coat the grains in the spiced oil without breaking them. 6 Pour in the vegetable broth, add the golden raisins and the remaining 1 tsp salt (use less if your broth is salty; it should taste pleasantly seasoned). Stir once, scraping the bottom, and bring to a boil over high heat, about 5 minutes. The 3 1/2 cups broth suits 2 cups of soaked basmati plus the vegetables; soaked rice needs less liquid than dry. 7 Reduce heat to the lowest setting, cover tightly and cook 15 minutes without stirring. Then lift the lid: the liquid should be absorbed, with small steam holes on the surface. Tilt the pot and slip a spoon to the bottom at the edge; if there is still liquid, cover and cook 2-3 minutes more. If it smells toasty or is sticking, add 2-3 tbsp hot water and turn off the heat. 8 Scatter the frozen peas evenly over the top of the rice, cover again and cook on low 2 minutes. Then turn off the heat and let the pot rest, covered and undisturbed, 10 minutes; the trapped steam finishes the rice and heats the peas through. 9 Uncover and check: the rice should be tender with separate grains, the cauliflower and carrots should pierce easily with a fork, and the peas should be hot and bright green. Drizzle with the juice of half the lemon and gently fluff with a fork, folding the peas through. Taste and add more salt if needed. 10 Serve topped with the toasted cashews and chopped cilantro, with the remaining lemon wedges for squeezing. Estimated nutrition (per serving) Calories 580 kcal
Protein 11g
Carbs 107g
Fat 12g
Fiber 6g
Sodium 1335mg
Sugar 14g
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