Spicy vegetable pilaf with cauliflower

4 servings

40 minutes

Spicy vegetable pilaf with cauliflower is an unusual take on the classic Uzbek dish. It is based on wild and brown rice, creating an interesting texture combination, while the abundance of aromatic spices gives it an Eastern sophistication. The light sweetness of carrots, the spiciness of dried herbs, and the rich flavor of cauliflower make this pilaf an ideal option for those wanting to try a traditional dish in a new rendition. This recipe combines age-old traditions with modern healthy eating trends, offering a balanced and rich taste. The pilaf turns out fluffy, rich, and harmonious, with its aroma filled with the warmth of Eastern spices. It is a wonderful dish for cozy family lunches and friendly gatherings that transports you to the atmosphere of the East with every bite.

Energy value per serving

• Calories: 327.1
• Proteins: 5.5g
• Fats: 20.9g
• Carbohydrates: 30.8g

Ingredients

• Wild rice: 0.5 glass
• Brown rice: 0.5 glass
• Onion: 1 pc
• Carrot: 1 pc
• Cauliflower: 0.3 pc
• Water: 2.5 glass
• Seven Spice Mix: 1.5 tbsp
• Dried basil: 0.5 tbsp
• Olive oil: 4 tbsp
• Sea salt: to taste
• Soy sauce: to taste
• Dried oregano: 0.5 tbsp
• Dried marjoram: 0.5 tbsp

Cooking steps

1. Heat olive oil in a pot (or cauldron) and add finely chopped onion.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Onion: 1 piece

2. Once the onion becomes transparent, add more olive oil and finely chopped (Korean style) medium-sized carrot. You can also grate it on a medium grater.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Carrot: 1 piece

3. Add spices and salt to the carrots with onions, and sauté until the carrots are soft.

   Required ingredients:

   • Seven Spice Mix: 1.5 tablespoon
   • Dried basil: 0.5 tablespoon
   • Dried oregano: 0.5 tablespoon
   • Dried marjoram: 0.5 tablespoon
   • Sea salt:  to taste

4. Cut the cauliflower into small pieces (about 1x1 or 2x2 cm), add to the vegetables in the pot, and mix well. Simmer the mixture covered for 5-7 minutes.

   Required ingredients:

   • Cauliflower: 0.3 piece

5. Add water to the pot, cover it, and wait for it to boil. Meanwhile, rinse the rice thoroughly and let the water drain.

   Required ingredients:

   • Water: 2.5 glasss

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 leave 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 into porridge.

   Required ingredients:

   • Wild rice: 0.5 glass
   • Brown rice: 0.5 glass

7. After 15-20 minutes, taste the dish. If the rice is ready (brown rice will be soft, black rice will be firmer — this is how it should be), turn off the heat and let the pilaf steep under the lid for 10 minutes. There should be a little liquid left at the bottom so the dish is not dry.

   Required ingredients:

   • Soy sauce:  to taste