Time for a solid
weekday cooking with ingredients I happened to had and had to cook in
order not to waste them. Cooking is a creative process and I also
hate to throw vegetables out, so I always try to utilise everything
and make up dishes, if need be. It's a good thing to do especially
before the weekend, as there will probably be some eating out or
fancier dishes then. I had these great fresh garden peas in the pods
and thought they would be a good ingredient for a vegan rice pilaf
type of a dish. So then I created this pea and carrot pilaf.
I'm
sharing this recipe with Shaheen's vegetarian cooking challenge Eat Your Greens for this month. She
is a fellow vegetarian blogger and has a wonderful blog called A2K - A Seasonal Veg Table. Do
check it out, if you don't know it yet! I realised that September is
drawing to a close (!) and that I should quickly post a greenish dish
to participate. So here's my pilaf recipe, have a look how I made it.
Ingredients
1 cup fresh garden
peas
1 romano pepper
2 carrots
1 onion
2 garlic cloves
200 g rice (mix of
brown basmati, red camargue and wild rice)
2 tbsp vegetable
stock powder
Ground cumin
Thyme
Salt
Ground black
pepper
Method
Remove the peas
from the pods.
Chop the romano
pepper, carrots, onion and garlic finely and start cooking them in
olive oil.
After a while, add
the rice and peas followed by vegetable stock powder and water to
cover it all.
Let simmer until
the rice is done.
Season to taste
and serve.
So easy and good,
enjoy!
Your VegHog
