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
Ingredients:
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 moreSea 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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Tag: spiced rice,turmeric rice
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