A Journey of Spice and Texture
Embark on a culinary journey with this inspired fusion of North American wild rice and the aromatic spices of India. We toast whole spices like cumin and cardamom to awaken their fragrance before simmering them with the rice, infusing every grain with warmth and depth. Roasted cauliflower and chickpeas add a delightful texture and heartiness, creating a pilaf that is both exotic and comforting.
Prep Time
15 minutes
Cook Time
55 minutes
Servings
4
Cuisine: Indian Fusion | Diet: Vegetarian | Skill Level: Intermediate | Cost: Affordable
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup wild rice, rinsed
- 1 large onion, finely chopped
- 1 tsp cumin seeds
- 4 green cardamom pods, lightly crushed
- 1/2 tsp turmeric powder
- 3 cups vegetable broth
- 1/2 cup frozen peas
- 1/4 cup slivered almonds, toasted
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
👨🍳 Chef’s Tips
- Don’t skip toasting the whole spices. It’s a quick step that makes a world of difference in the final flavor.
- Ensure your chickpeas are very dry before roasting to help them get crispy.
- Letting the rice stand covered after cooking allows the grains to steam and separate, resulting in a fluffier texture.
- For a richer flavor, you can toast the slivered almonds in a dry pan until fragrant before using them as a garnish.
Preparation
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the cauliflower florets and chickpeas with 1 tbsp of olive oil, the ground cumin, ground coriander, salt, and pepper. Spread them in a single layer. This step ensures they roast evenly and develop a delicious crust.
- Rinse the wild rice well under cold water. Chop your onion and have all your whole and ground spices measured and ready. A key to Indian cooking is having everything prepared before you start heating the pan.
- Lightly crush the cardamom pods with the flat side of a knife to release their aromatic oils.
Cooking
- Roast the cauliflower and chickpeas for 20-25 minutes, tossing halfway through, until the cauliflower is tender and lightly caramelized at the edges and the chickpeas are slightly crispy. The kitchen should fill with a warm, spiced aroma.
- While the vegetables roast, make the pilaf. In a medium pot or Dutch oven with a lid, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the cumin seeds and crushed cardamom pods. Let them sizzle for about 30-45 seconds until they become fragrant. This is called ‘blooming’ the spices and is essential for releasing their full flavor profile.
- Add the chopped onion and sauté until softened and golden, about 6-8 minutes.
- Stir in the rinsed wild rice and the turmeric powder. Toast the rice for 1-2 minutes, stirring constantly. This adds a nutty depth.
- Pour in the vegetable broth and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed the liquid.
- Turn off the heat. Remove the lid, stir in the frozen peas, then place the lid back on and let it stand for 5-10 minutes. The residual steam will cook the peas perfectly.
- Fluff the rice gently with a fork. Fold in the roasted cauliflower, chickpeas, toasted almonds, and fresh cilantro.
Serving
Serve the pilaf warm in a large serving dish or in individual bowls. Ensure each serving gets a good mix of the rice, roasted vegetables, and chickpeas. The contrast between the dark rice and the golden cauliflower is visually stunning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pilaf reheats beautifully in the microwave or on the stovetop with a splash of water.
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 14g |
| Carbohydrates | 68g |
| Fat | 15g |
More Than Just a Side Dish
While it makes a fantastic accompaniment to grilled meats or curries, this pilaf is so full of flavor, texture, and protein that it stands proudly on its own as a complete and satisfying vegetarian meal. It’s a true celebration of fusion cooking.
Tags: wild rice pilaf, Indian recipe, roasted cauliflower, vegetarian dinner, fusion cooking
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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