advice on pilaf
i've got this thing for tumeric, it's earthy flavor and warm color are what draw me in. apparently it has a multitude of health benefits that include anti-inflammatory properties. lately i've been drinking turmeric tea and turmeric kombucha so let's call this rice an excuse to get more tumeric in my life.
enjoy this pilaf for lunch, or serve alongside an indian curry. it holds well warm or at room temp.
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the way to go
2 tbsp olive oil
1/2 of a white onion finely chopped
1 yellow carrot finely chopped
1/2 tsp cumin
1 tsp tumeric
1/4 tsp ground coriander
1 tsp salt
fresh cracked black pepper to taste
1 cup of basmati rice
1 & 1/2 cups of vegetable broth or water
2 tbsp fresh chopped cilantro
2 tbsp sliced almonds
in a large saucepan heat oil to medium high, add in onion and carrot. sauté until translucent. then add in cumin, turmeric, coriander, salt and pepper. sauté for a minute or until fragrant. next add in the rice and sauté until rice is saturated with oil and a bit toasty. add in broth and bring rice to a boil, then reduce to a simmer. cover with a well fitting lid and cook for 13 minutes. remove pilaf from heat and fluff with a fork then cover lid with a paper towel and let it sit covered for about 10 minutes. stir in almonds and fresh chopped cilantro and serve.