Jeweled Aromatic Rice
Perfect for a cold winter day, this vegan dish is anything but bland with its explosive spices and powerful flavors.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: fruit, jeweled aromatic rice, nuts, Rice, vegan, vegetarian
Servings: 4 people
Calories: 665kcal
Knife
Sheet pan
Pot with Lid
Pan
Skillet
Utensil for mixing
- 1/3 pumpkin roasted
- 1 sweet potato roasted
- 1/2 acorn squash roasted
- 2 cups basmati rice
- 2 tbsp olive oil divided
- 1 radicchio quartered
- 10 brussels sprouts roughly chopped
- 2 green onions finely chopped
- 1 tsp salt
- 1 tbsp butter
- 1/2 tsp dukkah spice
- 1/2 tsp curry powder
- 1/2 tsp garam masala
- 2 tbsp garlic minced
- 1/4 tsp ginger
- 1/4 cup dried apricots
- 1/4 cup raisins
- 2 tbsp benne seeds
- 1/4 cup almonds chopped
- 1/4 cup pomegranate seeds
Cut pumpkin, potatoes, and acorn squash into 1-inch cubes. Coat with 1 tbsp olive oil. Roast in the oven on 350 degrees until soft. Remove from oven and set aside.
Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6–7 minutes. Drain and set aside.
Quarter the radicchio and coat with olive oil and salt. Char on the grill or sautee on the stove.
Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the chopped brussels sprouts, green onions, butter and a pinch of salt. Stir. Add the squash, sweet potato, pumpkin, spices and cooked rice. Stir completely.
Cook for 7-10 minutes. Add the dried nuts and fruits and stir. Cook for 2-3 minutes.
Remove from pan. Top the dish with the charred radicchio and pomegranate seeds.
Calories: 665kcal | Carbohydrates: 117g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 651mg | Potassium: 1294mg | Fiber: 9g | Sugar: 12g | Vitamin A: 15255IU | Vitamin C: 61mg | Calcium: 204mg | Iron: 5mg