Meera Sodha’s recipe for vegetarian fall pilau with pumpkin, cavolo nero and smoked garlic


My husband is a talented chef – he can turn the shards in the fridge into heavenly meals, pasta that Nina can take pride in, but ask him to cook and he falls apart. More than just him, I’ve talked a lot about rice (more than you think) and they’re trying to make the fluffy Basmati. Fear in the blood vessels in Britain made it turbid.
At best, every grain can be silky, full, rich, and, worst of all, bland, messy or messy. But if one billion (India) countries can perfectly cook these things, then you too: There is no secret, but there are techniques to help you master it as part of your weekly kit.

The first step is to wash and soak. There is starch in the rice that sticks the rice together, but washing the rice and soaking the rice can help remove it, so wash the rice in cold water until it is clear and then soak for at least 10 minutes.

You can now boil rice, such as spaghetti, with plenty of salt until the chalky bites in the middle disappear, or go to the absorption method, which I used for this week’s pilau. This involves boiling the water with the right amount of water (usually twice the amount of water) and then boiling it in a tightly capped pan until all the water is absorbed and any other flavor has been added to the pan. In this way, each one has a taste.

The last step is that, like most things, rice will be better after a break. So, once cooked, steal it for 10 minutes until the cereal magically “stands up like a soldier,” in my mother’s words.

In today’s pilau, I used some of the best autumn vegetables – but squ squash, ground black cabbage – smoked garlic, which adds a glorious and timely bonfire to lawsuits.

Autumn pilau with pumpkin, cavolo nero and smoked garlic

This can be used as the vehicle for the remaining Halloween pumpkins. At this time of year, many large supermarkets have smoked garlic. If not, try Provide four.

Basmati rice 1 kg pumpkin, halved, seeded, cut into 1 cm half-moon
5 tablespoons rapeseed oil
Salt and black pepper
3 brown onions, peeled, sliced
4 cloves garlic, cut into thin slices
1? teaspoons cumin
1? teaspoons garam masala
? teaspoon turmeric
2 green peppers, chopped
1 small bunch of parsley, pick leaves, chopped stems
200 g cavolo nero, leaves peeled off the stem, roughly chopped (used up, chopped, said in the soup)
1 lemon

Heat the oven to 200C / 390F / gas mark 6. Flush the rice until water flows out and then soak in warm water until ready to cook.

Put the pumpkin on top of a large pan, top it with three tablespoons of canola oil, season it with a little salt and black pepper, and bake for 30 minutes until tender.
At the same time, heat a large hot pot, cover the middle with a tight lid, add the remaining rapeseed oil, and add the chopped onion and smoked garlic while warming. Sweat for eight minutes, then add spice, peppers, parsley stems, a teaspoon and three-quarters of the salt. Cook for four minutes until the onions begin to brown, then add cavolo nero.

Gently stir the soak and rinse the rice, add 600 ml warm water, cover the pan. Turn calories into whispers and leave to cook for 20 minutes. Turn off the stove and allow the lid to continue steaming for 10 minutes.

When the rice and pumpkin are cooked, gently pour the pumpkin into the rice and pour it into a plate (or onto each plate). With lemon and coriander leaves leaves juice.


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