Himalayan Red Rice Vegetable Pulao
Nutty and Flavorful
Himalayan Red Rice Vegetable Pulao | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
I was thinking about fear when I made this pulao.
That’s because when I was a kid I was afraid of food. I was reluctant to try mostly anything— veggies, fish, fruit, nuts, and yes, grains. I still have that fear, though I talk myself past it much of the time. Probably won’t eat tongue, though. Any kind of tongue. Or tripe. But I digress.
As I made this dish, I was thinking that I’ve come a long way from the long grain white rice that my mom would make—and that as a dyed-in-the-wool picky eater I would refuse to eat. Then I began to wonder if my fear of new culinary experiences has informed other aspects of my life. Jobs? Relationships? Experiences? Do I taste life or do I fear it?
I took inventory while I chopped: I’ve walked away from the security of a corporate gig more than once and have three major career changes (so far) in my life—one of those changes was to pursue a career in theatre; I’m now living in my ninth NYC apartment; I didn’t even know two of my close friends five years ago.
So perhaps the work of conquering my aversion to food has encouraged me step up in other areas of my life—or didn’t carry over to begin with. You might say that at the banquet of life I’m not afraid to taste something new.
I still have some food issues—and not just with tongue—so just as in life, embracing change ans staying open is an ongoing process. I only recently tried okra and finally tasted massaman curry (I like it!), and any kind of mushroom is going to present a challenge.
I had no hesitancy, though, with this recipe for Himalayan Red Rice Vegetable Pulao by Chef Vikas Khanna from his book “Flavors First.” I had yet to try red rice but I got over my fear of rice a long time ago, with seven varieties plus other grains including fonio and quinoa in my pantry at the moment to prove it. When I saw this recipe it was a pretty safe bet that I’d like it.
And I did. Red rice has a nuttier taste, and is chewier and higher in fiber and protein than white or brown rice. Perhaps that’s why this recipe was more filling than I expected it to be. It can easily serve as a one-dish vegetarian meal—vegan if you sub oil for butter—but it’s light enough to serve as a side dish as well. The spices add a lovely warmth to the nutty rice, and the veggies add bursts of added flavor.
After following the recipe to the letter, which was easy to do, I enjoyed the taste but found the veggies a little mushy. So I made it again, reserving the peas and zucchini and adding them for the last ten minutes. Lessening the mush factor was worth lifting the lid on simmering rice, which I normally won’t do. The zucchini and peas were firmer and their color was more vibrant, and the rice turned out just fine. Next time I might try a quicker cooking rice so the veggies stay firmer—or cook the veggies and red rice separately with spices (not exactly a pulao, I reckon).
After all, what do I have to be afraid of?
HIMALAYAN RED RICE VEGETABLE PULAO RECIPE
Click here for printable recipe.
The Himalayan mountains produce the most aromatic red rice in the world. Red rice takes longer to cook because it has more bran than white rice. Red rice is available in the U.S., mostly in health food stores and gourmet shops.
Serves 4
INGREDIENTS
1 cup Himalayan red rice
2 tablespoons unsalted butter
1 medium red onion, finely chopped
1 teaspoon cumin seeds
2 bay leaves
4 whole cloves
1 tablespoon finely chopped garlic
1 medium zucchini, cut into 1-inch cubes
½ cup fresh or frozen peas, thawed
½ medium cauliflower, cut into small florets
½ small carrot, diced
2 cups water
1 teaspoon salt
½ cup finely chopped fresh cilantro, for garnish
PREPARATION
Rinse the rice in cold water and drain; soak it in cold water for 15 minutes. Drain and set aside.
In a medium pot with a lid, melt the butter over medium heat. Sauté the onion until translucent, about 2 minutes. Add the cumin seeds, bay leaves, cloves, and garlic and stir until very fragrant, about 1 minute. Stir in the zucchini, peas, cauliflower, carrot, and rice. Sauté for a few minutes, stirring, until the rice is well combined. Add the water and salt and bring to a boil. Reduce the heat to low and simmer, covered, until the water is absorbed and the rice is cooked, about 35 minutes. Discard the bay leaves.
Fluff the pulao with a fork, adjust the salt to taste, and garnish with cilantro before serving.
Recipe from “Flavors First” by Vikas Khanna, published by Lake Isle Press, 2011
HIMALAYAN RED RICE VEGETABLE PULAO RECIPE
from “Flavors First” by Vikas Khanna, Lake Isle Press, 2011
OTHER RECIPES FROM THIS BOOK
Brown Basmati with Caramelized Onions and Broccoli
Brown Lentils and Zucchini with Lime
Cabbage and Mushrooms with Turmeric-Infused Butter
Chicken and Ricotta Cheese Curry
Chicken Tikka Masala
Dill and Cardamom Chicken
Masoor Daal
Orange-Ginger Chutney
Spring Onion and Pea Soup
Stir-Fried Potatoes with Green Beans and Mint
Sunday Kidney Bean & Tomato Curry
Sweet Eggplant Chutney
Yellow Lentils with Turmeric and Ginger
Flavors First draws from celebrated Indian Chef Vikas Khanna's culinary journey from his native India to his experience as a Michelin-starred chef in New York. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First is an indispensable resource on Indian home cooking.
“Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes.” —Jean-Georges Vongerichten