This flavorful rice dish could be a nice vegetarian meal on its own, or a side dish as part of a bigger meal. This pairs beautifully with a rich curry.
1 sweet yellow onion, sliced
2 Tbsp ghee or butter
1 Tbsp ghee or butter
1 zucchini squash, cubed
1 yellow summer squash, cubed
1/3 cup frozen peas, thawed
1 tsp panchpuran (or 1/2 tsp cumin seeds plus 1/2 tsp fennel seeds)
dash crushed red pepper flakes
2 cups cooked basmati rice
fresh mint leaves for garnish (optional)
Cook the onions in the ghee or butter for about 15 minutes, until nicely caramelized and browned. Initial cooking can be at slightly higher heat, but stir often. After about 5 minutes, the heat should be fairly low to avoid burning. Set onions aside in a bowl.
In the same skillet, brown the zucchini and summer squash in a bit more ghee or butter over relatively high heat. This will brown the surface quickly, while keeping the structure of the squash firm. Cook for only about 3-5 minutes. Then return the onions to the skillet along with the peas, panchpuran seeds and red pepper flakes.
Gently fold the rice into the veggies and heat through. Garnish with fresh mint.
Serves 4 as a side dish.
Cook’s Note: I actually used rendered lamb fat to brown the squash, left from sauce from a recently roasted leg of lamb. This added a hugh boost of flavor to the dish. You could also use chicken schmaltz if you have any (I always keep some frozen from making chicken broth).
I also used a 50:50 mixture of Basmati and Red Matta rice. You can use whatever your favorite rice is.
1 sweet yellow onion, sliced2 Tbsp ghee or butter
1 Tbsp ghee or butter
1 zucchini squash, cubed
1 yellow summer squash, cubed
1/3 cup frozen peas, thawed
1 tsp panchpuran (or 1/2 tsp cumin seeds plus 1/2 tsp fennel seeds)
dash crushed red pepper flakes
2 cups cooked basmati rice
fresh mint leaves for garnish (optional)
Cook the onions in the ghee or butter for about 15 minutes, until nicely caramelized and browned. Initial cooking can be at slightly higher heat, but stir often. After about 5 minutes, the heat should be fairly low to avoid burning. Set onions aside in a bowl.
In the same skillet, brown the zucchini and summer squash in a bit more ghee or butter over relatively high heat. This will brown the surface quickly, while keeping the structure of the squash firm. Cook for only about 3-5 minutes. Then return the onions to the skillet along with the peas, panchpuran seeds and red pepper flakes.
Serves 4 as a side dish.
Cook’s Note: I actually used rendered lamb fat to brown the squash, left from sauce from a recently roasted leg of lamb. This added a hugh boost of flavor to the dish. You could also use chicken schmaltz if you have any (I always keep some frozen from making chicken broth).
I also used a 50:50 mixture of Basmati and Red Matta rice. You can use whatever your favorite rice is.
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