This hearty vegetable and rice casserole is from India.
|Directions||Heat 1 T oil or butter, add rice, and sauté briefly, stirring to completely coat each grain. Add crumbled saffron, turmeric, salt, and hot water. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.
Meanwhile, heat remaining 2 T oil over medium-high heat and sauté onions for 5 minutes. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
Preheat oven to 350.
Add ½ c water, sweet potato or carrot, and cauliflower. Cover, reduce heat, and cook 3-4 minutes. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. Salt to taste.
Butter baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. Cover tightly with foil and bake for 30 minutes.
Adapted from The Moosewood Collective’s Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.
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|Indian Recipe Index Vegetarian Main Dishes Vegan Recipes Vegetarian Cookbooks|