Mediterranean, Middle Eastern, Turkish Recipes

NYT Cooking

Basmati Rice Pilaf With Cauliflower, Carrots and Peas

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.