I borrowed an awesome book from the library about a year ago. The Yoga Cookbook written by The Sivananda Yoga Vedanta Centre really changed the way I cook and perceive food. I am really interested in Ayurveda medicine and this recipe book offered insights into nourishing my body in tune with Ayurveda traditions.
During the weeks I had this book on loan from the library, I cooked many many of its recipes. A few months after I returned the book, I wanted it back so I could cook them again, but alas, it had been lost! I have been craving the rice pilau recipe from this book for months now…I needed to make it again.
So I attempted to recreate it. I’m quite sure the original recipe used pistachios and raisins and was cooked on the stove, but I am lazy…however my oven-baked rice pilau turned out quite delicious and really hit the spot! The secret is in the spices…
The ginger, cinnamon, cardamon and turmeric combine for an irresistible flavour. If you get the spice combo right, the whole dish is a success! But apart from the spices, this dish has much more to keep you eating, bite after bite. The sweet dates, the crunchy almonds, the soft rice and the plump peas add to the diversity of flavours and textures. Yet the combination of all these ingredients just fit so well together…
I need to get my hands on a copy of The Yoga Cookbook again. There are so many other recipes I want to cook again…their recipe for vegan corn fritters was the best I have ever tried (and believe me, I had tried DOZENS of vegan corn fritter recipes!), and the Indian cabbage and potatoes was another mouthwatering recipe I have since tried to recreate.
But anyway. Here is my version of the rice pilau, inspired by my fading memory of the pilau in The Yoga Cookbook.
- 1 onion
- 1 clove of garlic
- 1 inch piece of ginger
- 3 cardamon pods
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 cup basmati rice
- 2 cups vegetable stock
- ½ cup frozen peas
- 2 tbsp almonds
- 3 medjool dates
- Preheat the oven to 180 degrees Celsius.
- Finely dice the onion and garlic.
- Peel and grate the ginger.
- Crush the cardamon pods lightly.
- Combine all ingredients except for almonds and dates in an ovenproof dish.
- Cover and bake for 25 minutes, or until stock has been absorbed and rice is cooked through.
- Meanwhile, finely chop the almonds and dates.
- Stir through the almonds and dates into the rice mixture.
- Remove the cardamon pods and serve warm or cold.
This post has been shared at the Healthy, Happy, Natural & Green Party Blog Hop and the Virtual Vegan Linky Potluck and Real Food Wednesday.
Tell me in the comments:
- Do you ever find good recipe books at your library?
- Have you ever lost a recipe only to crave it months later?
- Do you enjoy sweet dried fruits in savoury dishes? (My husband can’t stand it!)