Post image for Biryani


Posted by Marie on Mar 27, 2015

Perfumed with coriander and cardamom, sweetened with plumped currants or raisins and packed with a variety of vegetables, rice just doesn’t get any better than this.  I topped it off with Roasted Garbanzo Beans, but you could substitute them for toasted slivered almonds, which would be equally delicious.

2 cups (480 ml) basmati rice
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) coriander seeds
Seeds from 10 cardamom pods
1 tsp (5 ml) ground turmeric
2 Tbsp (30 ml) vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp (15 ml) grated ginger
2 cups (480 ml) cauliflower florets
1 cup (240 ml) sliced carrots
4 cup (960 ml) water
1/2 cup (12 ml) currants or golden raisins
1 cinnamon stick
Salt to taste
1 cup (240 ml) peas, thawed if frozen
1/2 cup (120 ml) roasted garbanzo beans or toasted slivered almonds

Wash the rice, drain it well and set aside.

Place the cumin, coriander and cardamom seeds into your spice blender and grind until fine.  Place into a small bowl and add the turmeric.  Set aside.

Heat the oil or butter in a large saucepan over high heat.  When hot add the onion, reduce the heat to medium and cook, stirring occasionally until onion softens, about 3 to 4 minutes.  Add the garlic, ginger and spice mixture and cook, stirring constantly for another minute, or until the spices are aromatic.

Add the cauliflower and carrots and stir for another 30 seconds or so.

Add the rice, water, currants (or raisins), cinnamon stick and the salt and stir well.  Increase the heat to medium high and bring the mixture to a boil.  Place it over very low heat, cover and let it cook for 20 minutes.  Uncover and fluff the rice with a fork.  Remove and discard the cinnamon stick.  Stir in the peas.  Cover the pot again, remove it from the heat and let it sit for 5 to 10 minutes.

Place the rice in a serving bowl, top with the garbanzo beans or almonds and serve immediately.

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Buttery, intensely flavoured spinach leaves tossed in a balsamic vinaigrette, topped off with warm, thyme scented browned mushrooms, sweetened red onion and goat cheese.  Serve this substantial salad with a big bowl of Creamy Pea Soup and a big piece of Garlic Bread for a complete meal. MORE»
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Soba Noodles with Brocollini

Posted by Marie on Mar 20, 2015
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Crostini Romano

Posted by Marie on Mar 15, 2015
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Post image for Basmati and Wild Rice Salad

Basmati and Wild Rice Salad

Posted by Marie on Mar 13, 2015
The only time consuming part of this intensely flavoured salad is cooking the basmati and wild rice.  Other than that, this healthy and surprisingly addictive salad comes together pretty quickly.  Be sure to leave time for the salad to chill and the flavors to meld before serving. MORE»
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