Veggie Pasta Pulao

With flavours from around the world; I introduce to you…My Pasta Rice Pulao.  I’m just so excited about this recipe. It’s light, full of flavour and so quick and easy to prepare. what I love about rice pasta is that it is so versatile which I will show you in future foodie posts.  For this recipe I used spices commonly used in Indian cuisine…hence the name of the dish Pasta Rice Pulau 🙂 2016…Blah into Blah D Good 😉

Preparation: 10 minutes

Cooking time: 30 minutes max

Serves: 2-3

1 cup (250ml) Pasta Rice Risoni (Fattis & Moni’s) (boil as per pack

instruction with 2 green cardamons and 1 clove)

2 tbsp (30ml) olive oil + a glug for chilli oil

2 black cardamons

2 star anise

1 tsp(5ml) finely chopped garlic

150g -200g broccoli washed and cut into small florrets

1 small red/orange pepper cut into small squares

1 tsp (5ml) salt (adjust accordingly)

15 mini Italian tomatoes

½ cup frozen peas soaked in boiling water

1 tsp (5ml) garam masala

½ cup finely sliced spring onions

150g paneer or tofu (optional)

2-4 soft red chillies – sliced diagonally

Let’s Cook 🙂

• Boil pasta rice and keep aside (do not over boil)
• Steam broccoli for 3-5 minutes
• Heat olive oil along with the cardamon and star anise in pot over meduim heat. Add garlic – fry for a few seconds. Toss in broccoli, peppers and salt. Cook for 3-5 minutes.
• Add whole tomatoes, peas and garam masala – cook until tomatoes just begin to soften, tossing or stirring every now and then – 5-8 minutes. Once done – toss in cooked pasta rice and spring onion – give it a good stir. Turn off heat.
• In a separate pan heat oil – fry paneer on both sides – season with salt – once cooked remove and add to rice pasta
• Toss in red chilli to the same oil – fry for a 30 – 45 seconds – spoon oil and chilli over pasta just before serving.

Hot tip!

• I like my veggies with a slight crisp, you may cook it longer if you like
• Serve with salad of your choice