| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 348 | 8g | 1g | 60g |
| sugars | fibre | protein | salt |
| 7g | 5g | 8g | 1.3g |
There are few dishes that elevate humble vegetables to exalted status like the Vegetable Pilaf with Scorzonera does. Originating from the diverse tapestry of the Middle Eastern cuisine, this recipe, with its satiating blend of nutrition-dense vegetables and flavorful basmati rice, embodies the essence of a wholesome, comfort meal. Being a native of Portland, Maine, my culinary roots might be steeped in seafood, but this recipe managed to lure me into its charms effortlessly. So let’s dive into why this particular recipe captures my heart.
Culinary Adventure in Every Bite
The Vegetable Pilaf with Scorzonera is a vibrant medley of your everyday vegetables paired with the lesser-known scorzonera root. I’ve always been adventurous in the kitchen, eagerly incorporating unique ingredients into my cooking. The inclusion of scorzonera root – its earthy, artichoke-like flavor imparting a unique twist to the dish – is a testament to this very culinary spirit. Simultaneously, the triumvirate of colorful bell peppers stimulates the visual senses, while the aromatic concoction of herbs and spices lays an intriguing teaser for what your palate is about to experience.
Health and Harmony in Harmony
This recipe is not just about its exquisite taste; it also brings forth a burst of health benefits. The handful of vegetables contribute to fiber uptake and provide essential vitamins. The bell peppers infuse the dish with Vitamin C and A, while carrots bring in beta-carotene. The scorzonera root is a great source of inulin – a type of dietary fiber beneficial for gut health. Furthermore, the anti-inflammatory properties of turmeric and cumin are widely recognized by health experts worldwide.
Aesthetically pleasing, incredibly delicious, and rich in nutrients, the Vegetable Pilaf with Scorzonera, in my opinion, finds its kinship with dishes like Vegetable Biryani or Paella. It’s incredibly versatile too. That means you can switch up the veggies based on what’s in your refrigerator or tune up the spices to match your heat preference. I personally love to pair it with a cool, refreshing salad, for a meal that’s balanced, fulfilling, and ever so delightful – much like the time spent cooking with my daughters Erin and Samantha.
So that’s why I love this recipe. It’s a tribute to the beauty of vegetables, the joy of a versatile recipe, and a testament to the magic that happens when you boldly experiment and blend traditions in the kitchen. Try this Vegetable Pilaf with Scorzonera today and let me know if it steals your heart as it did mine.
What You’ll Need
- 2 cups of basmati rice
- 4 cups of vegetable stock
- 1 cup of finely chopped onions
- 3 cloves of crushed garlic
- 1 cup of diced carrots
- 1 cup of diced zucchini
- 1 cup of diced bell peppers (a mix of red, yellow and green)
- 1 cup of chopped scorzonera root
- 1/2 cup of peas
- 3 tablespoons of olive oil
- 1 teaspoon of turmeric
- 1/2 teaspoon of cumin
- Salt and black pepper to taste
- Finely chopped fresh herbs (parsley, cilantro, mint or a mix)
Method
Step One
Start by adding the olive oil to a large pot and heat it over medium heat. Once heated, add the finely chopped onions and crushed garlic. Sauté until they become translucent and fragrant.
Step Two
Next, add the diced carrots, zucchini, bell peppers, and chopped scorzonera root to the pot. Stir them well and let them cook for about 5-7 minutes or until they begin to soften.
Step Three
Now add the basmati rice to the vegetable mix. Stir it well to make sure every grain of rice is coated with oil and starts to toast lightly. Mix in the turmeric and cumin at this point as well.
Step Four
Soon after, pour in the vegetable stock. Season the mixture with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 15-20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Step Five
In the last 5 minutes of cooking, add the peas. Stir them in until they are evenly distributed throughout the pot.
Step Six
When everything is thoroughly cooked, turn off the heat. Allow the pilaf to sit for a few minutes before fluffing it with a fork.
Step Seven
Finally, sprinkle your freshly chopped herbs on top of the vegetable pilaf right before serving. This adds fresh flavors and beautiful colors to the dish. Your Vegetable Pilaf with Scorzonera is now ready to be served and enjoyed.
