Fusion, Lunch, Dinner and Entrees

Cabbage asparagus rice

Nutritious Ambrosia
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VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

A weeknight meal typically calls for something very satisfying and easy to put together. Our family has always turned towards simple rice dishes that just hit the spot and are homely, comforting meals. We can make it special by adding a big side or keep it simple with a side salad. 

This rice was a total surprise packet. I brought together 2 vegetables which offer diverse profiles – cabbage and asparagus. Asparagus I always grill or make as a soup. I have seen it used many times in risottos. So for a change decided to mix it with cabbage to make a rice. Added spice to the dish by adding a jalapeño and a habanero. Garnished with plenty of fresh cilantro leaves. The end product was very simple, and yet fresh and different. Something unique that our family definitely enjoyed a lot. 

The rice is fried in a large wok with spices and cooked in a rice cooker with cabbage and roasted corn (optional). While the rice is getting done, the asparagus is stir fried on a high flame to get a nice char but still keeping it crisp. Add the asparagus before serving the rice…. It provides a nice crunchy relief. 

Try it out and enjoy the unique combination 🙂 

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Cabbage asparagus rice

This rice dish brings together 2 very diverse textures – cabbage and asparagus to provide a subtle flavored dish for a simple yet satisfying week night meal. It has jalapeño and habanero for heat, garnished with cilantro leaves, this dish is fresh and comforting. Pair it with a simple side salad.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Fusion
Servings: 8

Equipment

  • Rice Cooker
  • Wok

Ingredients

  • 2 cups Basmati rice
  • 2 cups Cabbage finely shredded
  • 1 cup roasted Corn optional
  • 1 bunch Asparagus trimmed to 1-inch pieces
  • 1 Jalapeno finely chopped
  • 1 Habanero finely chopped
  • 2 tbsps Cilantro finely chopped
  • 4 sticks Cinnamon
  • 4 Bay leaf
  • 2 tsps Garam masala powder optional
  • 2 tbsps Oil

Instructions

  • Heat a large wok on medium flame, add oil
  • Add the spices and fry to release a nice aroma
  • Add the rice, jalapeño, habanero and fry for 3-4 minutes
  • Transfer to a rice cooker, add garam masala seasoning powder; add cabbage and corn; cook with 4 cups of water
  • While the rice is cooking, increase heat on the wok and stir fry the asparagus with salt to a golden char taking care to keep it crisp
  • Before serving the rice, garnish with cilantro leaves and top with charred asparagus
  • Enjoy with a simple side salad

Published by Nutritious Ambrosia

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