VEGETABLE PILAF This pilaf can be made with various root vegetables or brassicas. It tastes even better the next day as the flavors meld together. Serve it with a side of plain yogurt or raita. Serves 2 1 cup basmati rice 4-5 tablespoons of olive oil ½ teaspoon black cumin seeds 3-4 crushed cardamom pods 1 cup minced onion 2 cups of cubed vegetables like cauliflower, rutabaga, turnips or carrots pinch turmeric ½ teaspoon chili powder 1 teaspoon grated ginger ½ teaspoon salt 2 tablespoons roasted cashews 1 cups of herbs + greens, chopped

1. Rinse the basmati rice 2-3 times then soak for 2-3 hours. 2. In a large Dutch oven, heat up olive oil and when just shy of smoking, add the black cumin seeds and cardamom pods. Within 2-3 seconds, add the onions and root vegetables and cook on medium heat for 5-10 minutes intermittently keeping the lid on. The onions will caramelize and the vegetables will soften. 3. Add turmeric, chili powder, salt and ginger puree. Next add the drained rice and 1½ cups of water. Bring to a boil, cover the stockpot and turn the heat down. Cook for 5-7 minutes and turn the heat off. 4. Fold in the cashews, greens and herbs and serve.

Notes and variations • To make chicken pilaf, add 8 ounces of chicken thigh cut up with the rest of the vegetables • To make shrimp pilaf, add half a pound of shrimp at the end of cooking. • Add boiled sliced eggs to the pilaf for a richer variation