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.
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