CURRIED BRUSSEL SPROUT AND GRAPE PILAF
Yes....grapes! These red poppers are the perfect amount of sweetness for this dish. We are in love with fennel right now, and one bulb can really make quite a few māla girl recipes!
We highly encourage you to grab a vegetable from the farmers market or grocery store that you may have never tried before ...variety of vegetables and different cooking methods is the key for happy mind, body and tastebuds! Enjoy!
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Ingredients:
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Olive oil, 2 Tbsp.
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Red Grapes, 3/4 cup
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Brussel Sprouts, sliced, 3/4 cup
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Fennel, sliced, 1/2 cup
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Yellow or Red Onions, sliced, 1 cup
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Sparkle Salt, 3/4 tsp.
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Long Grain Rice or Basmati Rice, 1 1/4 cups
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Orzo Pasta, 1/4 cup
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Cosmic Curry Broth Mix, 3 Tbsp.
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Water, 3 cups
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Walnuts, chopped and toasted
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Cilantro, fresh, garnish, 1/4 cup
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Limes, sliced, garnish, 3 slices
Preparation Method:
Preheat oven to 425F. Drizzle 2 Tbsp. olive oil on pan and add grapes, Brussel sprouts, onions and fennel.
Season veggies with sparkle salt and place in oven for 15-20 minutes.
Meanwhile, heat sauté pan over medium high heat and toast orzo for 1 minute. Add in rice and stir in 3 Tbsp. of cosmic curry broth mix.
Add in 3 cups of water and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until liquid is absorbed. Remove from heat and hold hot.
2 choices here, either mix roasted veggies into rice and garnish with toasted walnuts, cilantro and squeeze of lime OR place rice in bowl or plate and top with roasted veggies ,walnuts and cilantro.
Serve with a side of limes and enjoy!
As always, experiment with what you have on hand. Like the recipe idea, but don't have grapes, Brussels or fennel?
Get creative and bring out your inner chef! Sliced apples, chopped kale or spinach, celery could work here as well.