As I had some left over, I decided to take some into work for lunch as a savoury rice salad dish. You could reheat it in the microwave or eat it at room temperature. So I have decided to share it with Soup, Salad and Sammies Sundays hosted by Deb over at Kahakai Kitchen.
By the way this is not the traditional way of making pilau rice that comes from the Indian Sub Continent, but it was still very flavourful. I adapted a recipe that was also adapted by the cookbook authors.
Other Rainbow Coloured Vegan Recipes
Harissa Rainbow Carrots with Maftoul
Rainbow Bell Pepper Spaghetti
Savoury Purple Rainbow Carrot Rice Pilau
1 onion, sliced
2 cloves garlic
2 tablespoons olive oil
11/2 teaspoon cumin seeds
1 teaspoon sea salt
300g rainbow carrots, sliced
250g Basmati rice
In a large pot with a lid, heat the oil and then saute the onions slowly until very soft, then stir int he garlic and the cumin seeds.
Stir in the rainbow carrots and cook for a few minutes, before stirring in the rice along with the vegetable stock.
Once it starts bubbling, reduce the heat to medium. Put the lid on tightly and gently cook for 20 minutes. After 20 minutes, give it a gently stir. Then put the lid back on tightly. Turn the heat off and leave with the lid on for 10 minutes.
When ready to serve, take the lid off and fluff up with a fork.
Adapted from The Groundnut Cookbook. Republished as Food From Across Africa: Recipes to Share.