I used long grain brown rice since it cooks easy and is more nutritious than basmati rice. Some recipes for Jerusalem rice call for a mix of wild rice, but often this can be finicky because wild rice takes longer to cook.
Directions: Preheat the oven to 400°F/ 200°C
Boil the rice for 30 minutes in vegetable stock. Wild rice can be finicky, so just leave it on the stove and try not to open the lid of the pan. Chop the shallots, cauliflower and sweet potatoes (once peeled) into cubes. Place on a baking tray and sprinkle with olive oil, salt and pepper. Bake these vegetables for 25 minutes. In a large mixing bowl I combined the rice, cauliflower, sweet potato cubes and shallots, now is a good time to add the currants. This rice dish is fragrant and substantial.
The rest of the Dish:
Overall, this is a healthy and tasty meal. I made a large portion so that there could be left overs.
At age 25, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.