Servings: 6
Start to finish: 1 hour, 10 minutes (Active time: 10 minutes)
1/2 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons plus 1 teaspoon vegetable oil, divided use
3 carrots, peeled and quartered lengthwise
2 sweet potatoes, peeled and cut into wedges
1 head cauliflower, cut into florets
1 red bell pepper, cut into thick slices
5 cloves garlic, thinly sliced
1 cup brown basmati rice, rinsed
1/2 cup bulgur wheat
1/4 cup golden raisins
1 quart vegetable broth or water
1/2 cup fresh parsley leaves
Preheat the oven to 325 F. In a small bowl, combine turmeric, paprika, nutmeg, cardamom, cumin, pepper, and salt. Stir to combine. Transfer 1 teaspoon of the spice mix to a medium saucepan, and set aside. Mix the remaining spice mix with 2 tablespoons of the vegetable oil and stir to make a paste.
In a large bowl, combine the carrots, sweet potatoes, cauliflower, bell pepper, and garlic, and add the spice paste. Toss until the vegetables are well-coated. Spread on a foil-lined baking sheet and roast until the vegetables are tender and lightly browned around the edges, about 1 hour.
Meanwhile, place the rice, wheat, and raisins in the pot with the reserved spice mixture. Stir to coat. Add broth and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for about 5 minutes before serving.
Serve vegetables alongside rice. Garnish with parsley leaves.
Nutrition information per serving: 317 calories; 56 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 500 mg sodium; 60 g carbohydrate; 9 g fiber; 13 g sugar; 8 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
