Description
Adapted from san fransisco's millenium restaurant's cookbook(which was posted in color me vegan) and published in the vegan's daily companion by colleen patrick-goudreau, this is rub your tummy good. Enjoy! (i didn't have saffron and this was still delicious. I also made this using cranberry pepper preserves and yum).
Ingredients
- Water
- Yellow Onion
- Garlic Cloves
- Ground Cumin
- Fennel Seed
- Salt And Pepper
- Basmati Rice
- Warm Water
- Vegetable Stock
- Sweet Potatoes
- Tart Apple
- Scallions
- Pine Nuts
- Apricot Preserves
- Rice Vinegar
- Curry Powder
- Ground Cardamom
- Cayenne Pepper
- Oil
- Salt
- Mint Leaves
Instructions
- In a saucepan, heat the water or stock over medium heat and saute the onions and garlic until softened, about 5 minutes
- Then add the cumin, fennel seeds, pepper, and salt
- Saute for 1 minute add the rice and stir constantly for 2 minutes or until rice smells fragrant
- Add saffron in water and the vegetable stock
- Bring to a boil, cover, turn heat to low and simmer for 40 – 45 min until liquid is absorbed and rice is cooked
- Remove from heat and transfer to a large bowl
- Toss peeled cubed sweet potatoes with 2 tbs olive oil and roast on baking sheet at 450 degrees until slightly browned
- Also toast pine nuts
- When rice is cooked, put in a bowl and add sweet potatoes, apples, scallions and pine nuts
- To make dressing:
- Combine all the dressing ingredients in a blender and blend until emulsified
- Add more spices to taste if you feel it is needed
- Combine most of the dressing with the rice and taste
- If you think it needs more dressing, add more
- Serve and enjoy!