Curried Brussels Sprouts and Grape Pilaf
Leftover fruits and veggies always inspire me to create a different way to use them. Yet again, thats how this dish was created. Think of what broth can do for you! This is our first (of many!) rice dish that we've created. We had some grapes that passed the wanting to snack on them stage, but yet, weren't bad to throw away ... how many times has this happened to you?
What many don't consider is actually roasting or sautéing grapes with side dishes ... think of it as a fresh raisin! When you have extra grapes in the fridge and looking for other ways to enjoy them, I highly recommend adding them to roasted or sautéed veggies ... delicious! You can make this rice dish two different ways.
Either sauté veggies and grapes in a sauté pan and add rice, Māla Girl Cosmic Curry and water ... OR ... simply cook the rice in Māla girl Cosmic Curry and place the veggies on a roasting pan and make it a buddha bowl...choice is yours!
Did I mention that this not only has immunity boosting elements, but also tastes AMAZING!?
CURRIED BRUSSEL SPROUT AND GRAPE PILAF
curry rice 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!
Olive oil, 2 Tbsp.
Red Grapes, 3/4 cup
Brussel Sprouts, sliced, 3/4 cup
Fennel, sliced, 1/2 cup
Yellow or Red Onions, sliced, 1 cup
Sparkle Salt, 3/4 tsp.
Long Grain Rice or Basmati Rice, 1 1/4 cups
Orzo Pasta, 1/4 cup
Cosmic Curry Broth Mix, 3 Tbsp.
Water, 3 cups
Walnuts, chopped and toasted
Cilantro, fresh, garnish, 1/4 cup
Limes, sliced, garnish, 3 slices
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.