Recipes

Marjoram rice with grilled vegetables

I have this love for spices and herbs that tempts me to purchase them whenever I make a trip to the supermarket even if they are entirely new to me. That doesn’t deter me from being adventurous and trying it out in several dishes in my kitchen lab! One such is marjoram.

My son who doesn’t like pulav, biryani and the like, enjoyed the flavour of marjoram which I thought smelt much the same as ‘margampoo’ (Tamil). I tried searching but could not find the connection. The leaves look quite the same and the fragrance is similar. What works for me apart from the flavour is the appearance of the leaf and the bright colour of the rice. Grilled vegetables generously peppered with black pepper add pep to the otherwise bland taste.

I used a local variant of rice called kolam surti but basmati or ambemore might enhance the taste. Marjoram has its own which actually makes the use of basmati redundant, unless one likes to see long grains. In fact I think kolam worked well as it is not aromatic.  I think a delicious sizzler sauce on the side would have lifted the dish but that’s for another time. If you have a tried and tested vegan sizzler sauce recipe made with common ingredients please let me know.

Recipe: Marjoram spiced rice with vegetables
Yield: Serves 3

Ingredients:
Kolam rice – 200g
Fresh peas, shelled – 1/2
Fresh marjoram leaves – 1 tbsps
Cumin seeds – 1/2 tsp.
Cinnamon – 1 inch long
Cloves – 5
Oil – 2 tbsp.
Water – 2 times the volume of rice taken
Turmeric, chillies and salt to taste

Method:

Wash rice, drain and set aside.

Heat oil in a wok. Add cumin seeds and when they crackle, add cinnamon and cloves. Saute till aromatic.

Pour the above mix into the electric cooker and add the rest of the ingredients. I did not add chillies but if you want some heat go ahead and add.

Alternately, you can prepare directly in a pressure cooker right from sauteing. I usually keep for one whistle if I want the rice separate. One way is to squeeze juice of 1/2 a lime when the water comes to a boil and before putting the lid on the cooker.

Grilled vegetables:

Vegetables chopped into chunks such as carrots, cauliflower flowerets, potatoes, mushrooms and a few whole cashews – 4 cups

Line tray with foil and pour a tbsp. of oil (olive or mustard). Wash, drain, pat dry and put the vegetables. Toss lightly. Add 3 tbsps of chopped fresh marjoram leaves, chilli powder (I prefer a generous dash of black peppper) and salt to taste. Mix and grill in a pre-heated oven for 20 minutes or more, till done to your satisfaction. In between, remove tray, add another tsp. of oil and toss again. The vegetables should brown nicely.  You might want to add the mushrooms a little while later as they become rubbery instead of juicy if grilled long.

Serve rice with vegetables on the side.

If making a sizzler, toss the grilled vegetables in a sizzler sauce. Add a cutlet or two while you are at it.

26 Comments

Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

Previous Post
December 21, 2009
Next Post
December 21, 2009

26 Comments

  • Miri

    Thats a very innovative rice – must try!

  • TBC

    Happy New Year, H!

  • bee

    have a happy, healthy, wonderful new year, dear sunshinemom.

  • Shri

    Wish you and your family a wonderful 2010, Harini:)

  • Dershana

    happy new year

  • ruchikacooks

    Wishing you a very happy new year sunshine mom
    (from one of those pampered younger sis's 🙂

    http://www.ruchikacooks.com

  • Shri

    I have yet to use marjoram in cooking..Looks wonderful Harini!

  • Sunshinemom

    Thanks all for the kind wishes that have come my way, and wish you all the very best for the coming year too!

    Sra, yes! I never imagined a petal or two would find its way in my food!!

  • Vaishali

    The rice does sound so flavorful…love the flavor of marjoram.
    Happy holidays, Harini, to you and your family, and a very happy new year.

  • Sharmila

    Wish you a Merry Chirstmas and a very happy New Year dear Harini! 🙂

  • Red Chillies

    Looks good. Wishing you and your family Happy Holidays and a new year ahead Harini!

  • Rajani

    yum! looks good 🙂 ive seen only fish recipes with marjoram, this must be good. my standard herbs are:
    oregano
    basil
    rosemary
    & mixed dried

  • sra

    Happy Going-Back-To-Work – now wouldn't you agree that's a real wish – and a Happy New Year. This is the herb that's woven into flowers? I used to see it as a kid, must check again whether it's still available or one of those traditions/things that's disappeared.

  • Sunshinemom

    Anshika, your mail had gone into spam. Sorry. The soup has been included in the round up now. Thanks.

  • Anshika

    Harini I have written to you 3-4 times about my recipe submission in Meeta's monthly mingle. But still haven't got any reply of yours.

  • Soma

    One beautiful and unique flavor

  • lata raja

    It is indeed marugu (Tamil). I find them in the supermarket and buy for prayers:)
    The rice sounds intriguing.

  • Kitchen Butterfly

    Looks lovely…I love herbed rice but I usually never venture further than lemon thyme or coriander!

  • jayasree

    While reading the ing. list, I too thought where is r/g chillies.

    Pics are too tempting.

  • delhibelle

    I don't recall ever cooking with marjoram, this seems like a lovely recipe to start using it

  • Prathibha

    never heard abt those leaves….rice looks so comforting….wid loads of veggies..

  • Cham

    An unusual fragrant rice!

  • PJ

    I know exactly what you mean by having that love for picking up a new spice that shows up on a supermarket aisle! I have a rack full of various spices which are just waiting to be used! Dried marjoram is one of them btw, and this recipe is a perfect one to give it a try! Thanks for sharing 🙂

  • Preeti Kashyap

    lovely! shd try this out!

  • Dershana

    I am yet to see Marjoram :-)but you've surely made it sound good!

  • Indhu

    yummy.. love the mild flavor of the rice… am still trying to perfect the art of cooking rice as separate grains and not one mushy mess 🙁

Leave a Reply