Saag Paneer as our pilaf compliment - yummy!
adapted from a recipe found in Vegetarian Times
3 Tbsp canola oil
1 small to medium potato, peeled and diced
1 small to medium sweet potato, peeled and diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp. cumin
1 1/2 tsp. turmeric
1/4 tsp. red pepper flakes
2 bay leaves
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup fresh or frozen corn kernels
1 1/2 cups white basmati or jasmine rice
3 cups water
1 tsp. chicken or vegetable bouillon
1/2 tsp. salt
1/4 cup slivered almonds, toasted
1/2 cup raisins (my gut was to add these in at the end, but for whatever reason I didn't. I should have.)
1 1/2 tsp. Garam Masala
1 1/2 Tbsp. melted butter
Heat large skillet over medium-high heat. Add 2 Tbsp oil and potatoes. Cook 2 minutes. Add bell pepper, and sauté 6 minutes, or until diced potato is golden. Transfer to bowl, and set aside.
Add remaining 1 Tbsp oil, garlic, cumin, turmeric, red pepper flakes, and bay leaves to wok or skillet. Sauté 30 seconds. Add broccoli, cauliflower, and corn, and sauté 30 seconds. Add rice, water, salt, and bouillon. Bring to a boil, reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid has been absorbed.
Remove from heat, and let stand 2 minutes, then fluff with fork. Stir in almonds, raisins, and potato mixture. Add salt if needed. Cover to keep warm. Mix Garam Masala with melted butter. Drizzle over pilaf just before serving.