| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 6g | 1g | 40g |
| sugars | fibre | protein | salt |
| 10g | 3g | 5g | 0.3g |
Welcome to my recipe for Spiced Njangsa Rice Pilaf, a delightful hearty dish that marries the homestyle comfort of my Italian upbringing with the exotic flavors of the world. Raised on a diet steeped in Italian-American fare, I’ve learned that simple, fresh ingredients and time-honored techniques can transform ordinary meals into extraordinary culinary adventures. This rice pilaf is no exception, intertwining the known with the unfamiliar, creating a versatile side dish that sides seamlessly with many main courses.
Embracing Global Flavors
Although my background roots in the hearty Italian-American repertoire, I quickly recognized the importance of embracing global flavors. The Spiced Njangsa Rice Pilaf is a perfect example, a celebration of aromatic scents and tantalizing tastes that welcome the spicy culture of African cuisine into our kitchen. A close encounter to the traditional Jollof Rice, this rice pilaf incorporates turmeric, cumin, and chili powder for depth and warmth, taking it to an elevated level.
The Elegant Dance of Health and Flavor
As a grandfather and an avid hiker, I understand the importance of nurturing the body with wholesome meals. Njangsa seeds, traditionally used in African cuisine, are not only flavorful but packed with health benefits. They have been linked to improved heart health and known for their anti-inflammatory and analgesic properties. When making a dish like our Spiced Njangsa Rice Pilaf, one is not compromising good health for the sake of flavor. Indeed, this recipe expertly gilds the lily by infusing dried fruits and vegetables, providing an additional fiber and antioxidant boost.
The recipe is just as flexible as it is nutritious, standing robustly on its own or complementing other dishes. It marries perfectly with roasted meats and grilled vegetables for a hearty dinner or served as a lighter lunch option with a simple cucumber and yogurt salad.
So whether you’re harboring a love for international flavors, looking for nutrition-packed meals for your family, or simply on the hunt for that next great recipe to impress your dinner guests, the Spiced Njangsa Rice Pilaf ticks all the boxes. It is the embodiment of culinary adventure at your dining table.
What You’ll Need
- 1.5 cups of long-grain rice
- 1 tablespoon of Njangsa seeds
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 1 large red bell pepper, finely chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of black pepper
- 3.5 cups of vegetable stock
- 1 cup of mixed dried fruit (such as raisins, dried apricots, and cranberries)
- 1/4 cup of chopped fresh parsley
- Salt to taste
Method
Step One
To begin with, you will need to rinse the long-grain rice under cold water until the water runs clear. This will help remove any excess starch and prevent the rice from becoming sticky.
Step Two
Next, lightly toast the Njangsa seeds in a dry pan over a medium heat. Be sure to keep them moving to avoid burning. Once they are toasted, remove from the heat and set aside.
Step Three
In a large saucepan, heat the vegetable oil over a medium heat. Add the finely chopped onion, the finely chopped red bell pepper and the minced garlic. Sauté until the vegetables have softened but not browned.
Step Four
Now it’s time to add the spices. Stir in the turmeric powder, cumin powder, chili powder, and black pepper. Allow these to cook for a minute or so until they release their aroma. This will help to intensify their flavors.
Step Five
Add the rinsed and drained rice to your saucepan, stirring to coat the grains in the vegetable and spice mixture. Continue to cook this for a couple of minutes, which will help to lightly toast the rice and give it a deeper flavor.
Step Six
Now, Pour in the vegetable stock and add the toasted Njangsa seeds. Bring the mixture to a boil, then lower the heat and cover the saucepan. Allow it to simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
Step Seven
Finally, stir in the mixed dried fruit, chopped fresh parsley, and season with salt to taste. Cook for a further couple of minutes until everything is well combined and the fruit has plumped up. Your Spiced Njangsa Rice Pilaf is now ready to serve and enjoy!
