Garden Pilaf
Serves 4 – 6. Vegetarian
Ingredients
- 4 T vegetable oil, divided
- 2 cups long grain white rice
- 3 cloves garlic, divided
- 1 – 2 T jalapeño pepper, minced
- 1 large onion, small dice
- 4 oz. sliced baby bella mushrooms
- 1/2 cup raw walnuts, chopped
- 3 cups water
- Small handful of fresh dill
- Small handful of cilantro
- Small handful of fresh parsley
- 1/2 t ground black pepper
- 1 t ground turmeric
- 1/2 cup Real Pickles Ginger Carrots
Garnishes:
- Real Pickles Ginger Carrots
- Real Pickles Red Cabbage
- Real Pickles Dill Pickles (or Garlic Dills or Spicy Dills)
- Fresh dill, cilantro, or parsley
- Sliced or grated raw beets (optional)
- Steamed greens (optional)
- Blanched asparagus (optional)
- Sliced raw red onion (optional)
Before starting the rice, make the turmeric oil. In a small pan gently heat 1 T oil. When the oil is warm, add 1 sliced garlic clove. Allow the garlic to perfume, then turn off the heat. Add the turmeric and stir to combine. Set it aside.
In a 4 quart saucepan with a tight-fitting lid, heat 3T oil over medium heat. When the oil is hot, add the rice and stir so that each grain is coated. Continue stirring the rice occasionally until the rice sounds brittle, about 6-8 minutes. Add 2 cloves of chopped garlic, diced onion, minced jalapeño, sliced mushrooms, ground coriander, salt, and pepper. Stir the vegetables into the rice mixture and cook everything for another 3-5 minutes. Then, add the walnuts and water, covering it with a tight-fitting lid. When the rice mixture boils, turn the heat down to low. Cook the rice for several minutes longer making sure all the water has absorbed. When there is no standing water in the bottom of the pan, turn off the heat, but keep the lid on. Let the pilaf sit for 15 minutes for the rice to finish cooking. Meanwhile, mince the herbs, portion out the Real Pickles Ginger Carrots, and have the turmeric oil and your chosen garnishes ready. When the rice has finished resting, stir in the herbs and Ginger Carrots, and salt to taste. When you are ready to serve, put the pilaf on a platter and drizzle with turmeric oil. Garnish the pilaf with more Real Pickles ferments and a few garnishes.
Recipe contributed by Gretchen Rude
