Romanesco Pilaf

Romanesco pilaf, with some north African warmth.
Winter is the season for one pot wonders and the warming glow of aromatic spices. As chance would have it much of the produce available in the autumn/winter months are very accepting of spice and being cooked in a wider variety of ways without losing their charm. 

Romanesco is related to cauliflower with a broccoli edge, but is more resilient when cooking. An added benefit is that its colour is heat stable bringing a vibrant edge to a dish even when roasted. 

A pilaf is all about layering flavour and a steady flow of activity. Each element and ingredient added and cooked while the next is prepped bringing a rhythm to the dish, almost effortless. Perfect for a busy day. 

Serves 4
Preparation time: 25 minutes
Cooking time: 35 minutes

Ingredients:
240g wild or long grain rice
4 cloves of garlic
Oil or butter
2 onions
1 generous pinch of cumin seeds
1 tsp paprika
1 scant tsp cinnamon
Sea salt flakes
Fresh ground black pepper
1 romanesco
An open handful of hazelnuts
Stock to cover

Preheat the oven to 180°C

1.                Soaking rice isn’t essential but it does help with the cooking time, even if only for half an hour.

2.               While the rice is soaking slice the garlic and fry over a moderate heat, in casserole with a generous puddle of oil or a good thumb of butter, then slice the onions. 

3.               Once the garlic is smelling nutty and a golden brown, add the cumin seeds, a good pinch of salt and onions. Continue to fry until the edges of the onion begin to catch.

4.               While the fragrance is building, prepare the romanesco. Use all of it apart from the base of the stalk which can get woody. Cut off the leaves and slice, then cut round the stem to release the florettes. These will be all different sizes which is perfect to give the dish texture. Finally deice the stem. 

5.               Add the prepared romanesco with the paprika and cinnamon to the casserole and continue to fry for a few minutes so the leaves wilt slightly. 

6.               Crush the hazelnuts and wash the rice before adding them both to the casserole. Continue to fry until the rice begins to colour very slightly and the aromas are heady and season with lots of pepper. 

7.               Add enough stock to cover by about a little fingers width, cover with foil and bake in the preheated oven for 20 minutes.

8.               After 20 minutes, remove the foil and return to the oven uncovered to crispen up the top and allow any residual liquid to steam off, for another 10 – 15 minutes. When almost all the liquid is gone the rice will be cooked and serve. 

Serve with lamb cutlets and yoghurt.

Chef Notes:
1.                A pilaf by definition, involved toasting the rice to develop a nutty character. A moderate/medium heat will allow this to happen gradually as all the ingredients are added one by one. If they are burning in between each addition turn the heat down slightly. By the same token, if the vegetables sweat in the casserole rather than browning, turn the heat up a little.