Thursday, December 11, 2014

Easy Turmeric-Spiced Vegetables Rice 黄姜菜饭

Pepper up your turmeric-based curries! If you have heard, the alkaloid in black pepper - piperine, significantly enhances turmeric's curcumin bio-availability by as much as 1000% or even more (Source: HealwithFood). The next time you make any turmeric-spiced dish, make sure to give it a few good dashes of black pepper.

This is not the first time I am using vegetable "scraps" in a dish. Left with some broccoli stems and center-hard-cabbage core that have been sitting in the fridge for about two days (after using the broccoli florets and cabbage leaves the other day), it came a good chance to use up these vegetable leftovers. How about throwing in this odd-and-small quantity leftover vegetables (a.k.a scraps) to this turmeric-spiced rice?

This spiced-rice is not meant to be a one-dish meal (of course, if you want it as a quick-fix, you can!) but as a replacement to steamed plain rice to pair with other side-dishes such as Spiced Cauliflower Steaks, Roasted Cauliflower with Basil, and Red Kidney Beans Curry.

Spiced-Rice with Leftover Vegetable Scraps 杂菜黄姜饭
Pinch of ground cumin, coriander, cayenne pepper, turmeric, black pepper (Note: If you do not have all the spices, just use turmeric and black pepper)
1 tsp curry powder
1 small shallot, thinly sliced
3 cloves garlic, finely minced
Handful of vegetable scraps - about 2 broccoli stems and small piece of center-hard-core of cabbage
3 mini sweet peppers or 1/2 small-medium bell pepper, thinly sliced
About 2 cups of uncooked rice, rinsed (I am using RiceSelect Royal Blend, Red Quinoa and Freekah Rice) to 3 cups of water or more
Sea salt to taste

Directions: Temper the spices in hot oil, then add in shallots, garlic and mix thoroughly. Add in vegetables scraps and fry for 2-3 minutes, splash of water to moisten, then cover pot for about 1 minute. Add in bell peppers, give it a good stir then add rice, water, pinch of salt, give it a good gentle stir, cover pot and cook the rice.

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