Monday, March 7, 2011

Pistachio Crusted Arnabeet, Rhubarb Chickpea Biryani, Edamame, Rhubarb Cream

My attempt to eat rhubarb in a savory way and not just in pies and compotes! It is a vegetable by the way so why not use it to its full advantage?
Originally I cut the cauliflower in large steaks, but when I went to plate it up I decided to cut the pieces up. Serve it however you would like but make sure the florets are sufficiently coated in pistachio before cooking.

Roasted and caramelized cauliflower crusted in toasted pistachio, a saute of chickpeas, cilantro and rhubarb, served with jasmine rice, shelled edamame and smooth rhubarb sauce.

Pistachio Crusted Arnabeet (Cauliflower)
1/3 cup shelled roasted pistachios
1 tbl ap flour
1 tbl my curry powder blend, or premade
1 tsp salt
1/4 tsp pepper
1 head cauliflower, florets
1/4 cup extra virgin olive oil

Preheat the oven to 375. Grease a baking sheet or casserole dish with a bit of olive oil.
Grind the pistachios and flour up into a fine powder. Combine the pistachio flour in a bowl with the curry powder, salt and pepper. Toss the dry cauliflower florets in the flour and shake off any excess.
Bring a large saute pan up to medium- high heat and brown the cauliflower, 5 minutes.
Transfer the cauliflower to a baking sheet and roast in the oven until soft, 15 minutes.

Rhubarb Chickpea Biryani
2 tbl extra virgin olive oil
1 spanish onion, thin slices
2 stalks rhubarb, medium dice
1-15oz can chickpeas, drained and rinsed
3 garlic cloves, minced
1 tsp fresh thyme leaves
1/4 cup fresh chopped cilantro
salt and pepper
1 cup cooked jasmine rice

Heat the oil in a large saute pan over medium-high heat. Saute the onions until soft and golden brown, 5 minutes. Add the rhubarb and saute 5 minutes more until they start to soften. Season with salt and pepper. Add the chickpeas, garlic and thyme. Cook a few more minutes until the beans have cooked through. Toss with cilantro and taste to adjust seasonings. Serve with jasmine rice.

Rhubarb Cream
2 rhubarb stalks, small dice
2 tbl coconut milk
1 tsp agave nectar

Combine rhubarb and 1 cup of water in a pan and bring to a boil. Cook until tender, 3-5 minutes. Drain and blend until smooth. Add the coconut milk, nectar and a pinch of salt. Blend again. Taste and season for more salt or agave.

8 oz frozen shelled edamame
sea salt

Bring a pot of water to a boil. Add the frozen edamame and boil for 3 minutes until tender. Drain and sprinkle with sea salt.

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