Healthy Vegan - Savoury Purple Rainbow Carrot Rice Pilau

I have more autumnal coloured food coming your way, but here is one that you may want to consider making for your grown up Halloween Party.  I made this Carrot Rice Pilau with some rainbow carrots.  I was quite surprised how the purple carrots bled into the white basmati rice and tainted it with a purple hue.  It actually looked quite pretty and quite nice to eat.  

As I had some left over, I decided to take some into work for lunch as a savoury rice salad dish.  You could reheat it in the microwave or eat it at room temperature. So I have decided to share it with Kahakai Kitchen. 

 By the way this is not the traditional way of making pilau rice that comes from the Indian Sub Continent, but it was still very flavourful.  I adapted a recipe that was also adapted by the cookbook authors.  
Other Rainbow Coloured Vegan Recipes 



Savoury Purple Rainbow Carrot Rice Pilau
Serves 4
Ingredients
1 onion, sliced
2 cloves garlic
2 tablespoons olive oil
11/2 teaspoon cumin seeds
1 teaspoon sea salt
300grams rainbow carrots, sliced
250grams Basmati rice
Method
In a large pot with a lid, heat the oil and then saute the onions slowly until very soft, then stir int he garlic and the cumin seeds.
Stir in the rainbow carrots and cook for a few minutes, before stirring in the rice along with the vegetable stock.
Once it starts bubbling, reduce the heat to medium. Put the lid on tightly and gently cook for 20 minutes. After 20 minutes, give it a gently stir. Then put the lid back on tightly. Turn the heat off and leave with the lid on for 10 minutes.
When ready to serve, take the lid off and fluff up with a fork.
Serve warm
Adapted from The Groundnut Cookbook.  Republished as Food From Across Africa: Recipes to Share.

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