Make Ahead

Braised Vegetables in Charmoula over Rice

by:
June 15, 2013
Author Notes

This recipe makes a wonderful vegetarian entree or side dish. If you have fresh herbs and vegetables, use them! The charmoula adds a nice earthiness to the already delicious vegetables. If you want to add some meat, I personally recommend a filet of salmon on top. Adapted from Modern Sauces by Martha Holmberg. —jack112

  • Serves 4 - 6 people
Ingredients
  • Charmoula Sauce
  • 2 - 3 cloves garlic
  • 1 tablespoon paprika (preferably Spanish sweet)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground Aleppo chile (Ancho works well too)
  • 2 cups fresh flat-leaf parsley
  • 2 cups fresh cilantro
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • Braised Veggies & Rice
  • 4 tablespoons extra-virgin olive oil
  • 1 sweet potato, peeled and cut into 1-inch chunks
  • Kosher salt and fresh ground black pepper
  • 1 red bell pepper, stemmed, seeded, and cut into strips 1/2 in wide
  • 1 Anaheim chile, stemmed, seeded and cut into 1/2 inch dice
  • 8 ounces cauliflower florets
  • 1 1/2 cups water
  • 1 cup basmati or other long grain rice
In This Recipe
Directions
  1. Make the charmoula: In a food processor, combine the garlic, paprika, cumin, salt, and chile and pulse to mince the seasonings. Add the parsley and cilantro and pulse until roughly chopped. Do not puree. Add the olive oil, lemon juice, lemon zest, and honey and pulse to blend. Taste and adjust seasoning if needed. Let sauce sit for 15 minutes before serving.
  2. In a large frying pan, heat 1 tbsp of the oil over medium-high heat. Add the sweet potato, sprinkle with salt and pepper, reduce heat to medium, and cook, undisturbed, until browned on the first side, about 2 minutes (they'll stick if you try to turn them too soon. Flip the potatoes and continue cooking, undisturbed. Continue to flip until nicely browned on all sides. Transfer to a bowl.
  3. Add 2 tbsp of oil to the pan and return to medium-high heat. Add the bell pepper and chile. Sprinkle with salt and pepper and cook, stirring often, until starting to soften, 3-4 minutes.
  4. Return the sweet potato to the pan, add the cauliflower and sprinkle with salt and pepper. Stir to combine and add 1/2 cup of water. Cover, bring to a simmer, and cook, stirring occasionally, until all vegetables are tender, 12-15 minutes. If a lot of liquid remains in the pan once the veggies are tender, increase the heat, and let the liquid boil off for a minute, taking care not to burn the vegetables.
  5. Turn off the heat and fold in the sauce. Season with salt and pepper and keep warm.
  6. Cook the rice. I trust everyone can do that.
  7. Pile a mound of rice on the center of each plate, ladle some veggies on top, and serve with a dollop of yogurt.

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