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Curried Brown Rice with Charred Cabbage and Tomatoes
A type of Indian vegetable stir-fry called thoran inspired this simple mix of grain and vegetables. We especially like nutty, nubby, firm-textured farro, but brown rice is great as well. Whichever you use, you’ll need 4 cups cooked grain, and be sure to allow it to cool to room temperature or even chill it before stir-frying. Mild, subtly sweet cabbage is our first choice for this dish, but other lower-moisture vegetables, such as green beans or Brussels sprouts—or even asparagus—also are good.
4
Servings
30 minutes
Ingredients
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4
tablespoons grapeseed or other neutral oil, divided
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8
ounces green cabbage, cored and chopped into rough 1-inch pieces (about 4 cups) OR 8 ounces green beans, cut into 1-inch lengths OR 8 ounces Brussels sprouts, trimmed and shredded OR a combination
Directions
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01In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Add the cabbage, ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring only once or twice, until the cabbage is lightly charred, 2 to 3 minutes. Stir in the onion and cumin seeds; cook, stirring occasionally, until the vegetables are well charred, 3 to 5 minutes.
