Thursday, 25 June 2015

Nutty Tomato Garlic Rice with Omelette Rolls

A quick flavoured rice with a mixture of textures  - Crunchy nuts, fluffy rice and omelette rolls !!! Very Easy to make and flavor packed. Completely satisfying meal in less than 30 minutes and definitely a crowd pleaser.

This recipe is adapted from a cook book called 'The Vegetarian Kitchen by Linda Fraser'. This one pot rice is my favorite reliable go-to recipes for everyday dinners. This dish is so deceptively simple to make with the ingredients readily available in your kitchen.

Here are some variations to the dish that you can try. Try adding vegetables like carrots, beans , cauliflower or broccoli. Or try adding chickpeas to this rice to make it more delicious. Add left over chicken or meat , options are endless.

Preparation Time : 10 Min
Cooking Time : 25 Min
Serves : 2


  • 1 Cup Basmati Rice or long grain rice
  • 1 and 1/2  Tablespoons of vegetable Oil
  • 2 Garlic cloves crushed and chopped finely
  • 1 medium Red Onion chopped
  • 1 Large ripe tomato cut into small cubes
  • 1/2 Teaspoon dried Italian herbs ( mix of rosemary, thyme and oregano)
  • 1 and 1/2 Cups of Hot vegetable Stock
  • 1/2 Tablespoon Soy Sauce
  • 1/4 Cup Salted Peanuts or any nuts of your choice
  • Freshly Ground Pepper - as per your taste
  • Salt as required ( Since we are using soy sauce and vegetable stock, please check the salt before adding more; I added very less salt)
  • 3 Large eggs for Omelette + 1 Tablespoon heavy cream
  • Chopped Spring Onion greens for garnish ( Since I did not have spring onions, I used chopped cilantro leaves. Please use spring onion greens for  better flavor)



In a small sauce pan, add the vegetable stock and heat it. Let the stock simmer when you prepare the rice. We need hot stock to cook the rice.

Directions :

1. Wash basmati rice several times and soak in regular tap water for 15 minutes
2. In a large pan, heat 1 tablespoon vegetable oil. When the oil is hot add chopped garlic and fry for 30 seconds until garlic turns light golden. Do not burn garlic. Burnt garlic overpowers the dish and gives a pungent smell. Then add chopped onion sauté until the onions are soft. Then add tomato and fry until the tomatoes are soft and mushy. Add dried herb mixture and give it a nice stir
3. Drain water from the rice. Add washed rice along with hot vegetable stock and give it a nice stir. Important Note :  If stock already has salt, then no need to add salt. otherwise add a big pinch of salt and season the rice. Let the rice cook in stock for 10 to 15 min until rice is cooked through and fluffy
4. Meanwhile, you can prepare omelette. In a small bowl beat 3 eggs with 2 pinches of salt and ground pepper and heavy cream
5. You need a slightly bigger pan to make omelettes. In a frying pan, heat remaining 1/2 Tablespoon oil. When the oil is hot pour the beaten eggs and spread the eggs to cover the pan thinly. Please note that you need to spread the egg mixture thinly as soon as you pour the eggs in the pan. If you do not do that, then you will get a slightly thicker omelette  and it will be difficult to roll them later. Thin omelette is easy to roll. Thicker omelette breaks when you try to roll
6. Cook the omelette for a min. Then flip and change side and cook the other side also for a min
7. Transfer the omelette to a clean chopping board. Let it cool little bit so that you can roll it up using hands. Roll it up tightly
8. Cut the omelette roll into 10 or 12 slices
9. Now , back to the rice: Once the rice is cooked through and soft , add peanuts, soy sauce, ground pepper and salt as required and give it a nice stir and switch off the flame
10. Serving : Serve the pilaff hot. For serving , spoon pilaff into serving dish and arrange prepared omelette rolls on the top and garnish with spring onion greens on the top


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