Brown rice has never really been part of my diet, but after trying this delicious dish I knew it was going to be a regular part of my culinary repertoire. Its nutty goodness is a bonus too.
“I recently went vegan which suits me as I enjoy cooking with whatever is in my kitchen cabinet,” says Nadia Faragaab who supplied this great recipe. I hope you enjoy Nadia’s dish as much as I did!
Vegan Brown Rice Pilaf (Bariis Dalac)
2 cups of brown rice
8-10 pods cardamom pods
1 tablespoon ground cumin
1 tablespoon of turmeric powder
5 whole black peppercorns
2 tablespoons of coconut oil (olive or any other vegetable oil is fine)
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 onion, chopped finely
150g cubed sweet potato (you can use pumpkin or carrot or combine all these vegetables)
20g sultanas or raisins (optional)
20g fresh coriander, chopped
Salt to taste
1. Boil three cups of water and keep aside (ratio of 1.5 cups of water to one cup rice)
2. Saute the onion over medium heat in oil until it turns translucent
3. Add rice and spices and mix well. Make sure the spices don’t burn!
4. Add in four cups of water and salt. Cover and cook for about five minutes.
5. Add in the vegetables, reduce heat to low and cover again. Cook for about 15 minutes and keep checking to see if you need to add more water.
6. Turn off the heat and let the rice sit in the covered pot for another 10 minutes. This should result in a slightly chewy rice texture, which is just the way I like it.