I don’t know about you, but once in a while I get into this ‘I-don’t-wanna-walk-all-the-way-to-the-grocery-store’ mood. I get soooo lazy, I’d rather go hungry than move myself from the couch. Ok ok, ya you caught me. Me and go hungry? Yes, that is pretty impossible. Fine. Let me re-phrase: I’d rather order in than move myself from the couch. Better. Truer.
Last Thursday was one of those days for me. After work and the long ride home (Thanks, dear terrible traffic! You never fail to nudge an already down-in-the-dump day further downstream), and coming back home to an almost empty pantry, I was ready to give up. Forget the nutrition factor, forget the extra calories, forget ‘healthy’, forget organic. I will gorge on a pizza.
Stop….! Rewind… Healthy. Nutritious. Organic (well, mostly organic).Mmmmmhh… Chuck the pizza, K! Make something at home!
So with the single carrot and handful of peas I had lying at the bottom of the vegetable basket, I made Vegetable Rice Pilaf. Simple, super quick and of course, nutritious. M loved it too.
K’s Vegetable Rice Pilaf:
Before I list the ingredients, this is what I ate the pilaf in. Isn’t it pretty? I love the rose!
Ok, yes, I am digressing from the matter at hand – the ingredients! Here goes:
- Long grain/Medium grain/Short grain rice, 1 cup, washed clean. Any kind of rice. I used long grained brown rice, & I feel wild rice will taste as great here. Anything at hand, really.
- 1 single carrot – that is all I had – chopped
- Half a cup of shelled peas
- Shallot/Onion: 1 medium, chopped fine
- Garlic, couple of cloves, chopped fine
- Bay leaf – couple of them. I used dried bay leaves.
- Pepper corns – I used them whole as I did not have the willpower to grind or crush them
- Salt to taste
- 1 Tbsp cooking oil
- In a heavy bottomed pan, throw in the oil and once it is hot, drop in the bay leaves and peppercorns
- Now add the onions and garlic and saute for a little while till it is all nicely fragrant and translucent
- Now add the chopped carrots and peas and saute again for a couple of minutes.
- Finally, add the washed drained rice and saute till rice seems to become a bit opaque. This step usually helps the grains of rice to keep their shape intact even after cooking through
- Finally, add appropriate amount of water (I usually use this technique – pour water till the water level is about half an inch above the rice level). Let it boil on high flame till the water level comes down to the rice level. Then simmer the rice away on low flame, covered, for about 10-15 more minutes till its all done. Here’s how it looked like:
For something that took so little time, it tasted pretty good! And of course, it is anyday better than fast food or takeaway pizza, right? On a different day, I’d have eaten it with my creamy yogurt, but I guess I will have to wait till next time to try that combination
As for last Thursday, I had a blissful sleep after that yummy home food. Soul food, rather. And I still love that pretty rose bowl!