European
European - British - Pasta and Grains
Vegetable Pilaf
Chef's Menu Description
Fluffy long-grain basmati rice gently braised in fragrant vegetable broth with farmhouse butter, green cardamom pods, cumin seeds, garden peas, sweet carrots, and caramelized fried onions.
Ingredients
- • 300g long-grain basmati rice, rinsed and soaked 20 minutes
- • 30g butter and 1 tbsp rapeseed oil
- • 1 large yellow onion, thinly sliced into rings
- • 1 carrot, finely diced
- • 100g garden peas
- • 600ml rich vegetable stock
- • 4 green cardamom pods, 1 cinnamon stick, 1 tsp cumin seeds, salt and black pepper
Preparation Steps
1
Phase 1
Melt butter and oil in a deep lidded sauté pan. Fry sliced onions until deeply golden and caramelized. Remove half for garnish.
2
Phase 2
Add cardamom, cinnamon stick, cumin seeds, diced carrot, and drained basmati rice to pan. Sauté for 2 minutes to toast the grains.
3
Phase 3
Pour in hot vegetable stock, add salt, and bring to a rolling boil. Cover tightly, turn heat to lowest setting, and cook undisturbed for 12 minutes.
4
Phase 4
Scatter peas on top, cover, remove from heat, and rest for 5 minutes. Fluff gently with a fork and serve topped with reserved crispy onions.