By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
You can learn how to participate in future Spice of the Month topics on the CRDL page. We also have a video with more cardamom facts here.
Cardamom is a deliciously aromatic spice that can bring a whole new layer of flavor to your cooking. While many of us recognize cardamom as an essential part of sweet preparations, like chai tea, it goes surprisingly well in savory dishes too. Here are two recipes that will help you explore what cardamom can bring to the table.
Baked Cardamom Rice
Ingredients:
- 1 cup white rice (I used sushi because that’s what I had on hand, but basmati would be ideal.)
- 1 ¾ cups vegetable or chicken broth
- 2 Tbsp coconut oil
- ½ tsp cardamom powder
- ¼ to ½ tsp salt
- ¼ tsp cumin powder
To save time (and space on the stove top) I baked this rice in the oven instead of boiling it in a pot. I used a 3 quart casserole dish, but just about any oven safe dish smaller than a cake pan will work. Start by preheating your oven to 375 F. Gather your other ingredients and bring the broth to a boil. Remove from heat, mix in all the other ingredients*, and transfer everything to your baking dish. If the dish has a cover, use that. If not, cover it tightly with foil and place in the oven. Once the water is absorbed (this took about 23 minutes with sushi rice, but could take a few minutes longer depending on your oven) remove the dish from the oven. Fluff the rice up, put the cover back on, and let it rest about 5 minutes before serving. I served my rice with Tasty Bite Channa Masala. It would also go well with roasted chicken, sauteed mushrooms, or even steamed vegetables.
*I really suggest rinsing your rice first, though it is considered an optional step.
Chocolate Cardamom Truffles
Ingredients:
- 10 Tbsp baking cocoa
- 10 Tbsp powdered sugar
- 1 stick of butter (Miyoko’s vegan butter is a great way to make this vegan)
- 5 Tbsp unsweetened canned coconut milk
- 1 tsp cardamom powder
For coating:
- 3 Tbsp coconut flour
- 1 Tbsp powdered sugar
- ¼ tsp sea salt
(This recipe is a twist on one I found years ago in The Starving Artist’s Way – a very cool book about more than just cooking!) Start by warming the butter in a small saucepan over medium heat. When it is mostly melted you can turn off the heat (leaving the saucepan on the burner) and whisk in the cocoa powder and the cardamom. It should get smooth and creamy when you do this. Next, whisk in the powdered sugar. This will yield a thicker texture, similar to heavy frosting. Finally, you can remove the pan from the stove top and mix in the coconut milk. At this point the mixture should get smooth and creamy again. Put it in the fridge until completely chilled, it will take hours. I can be impatient, so I find it easiest to make up the mixture right before bed or in the morning before I go out for the day. That way it can sit undisturbed without me poking at it to see how cool it is.
Once the chocolate is cold and firm, mix the coating powders in a flat bottom sandwich container and set aside. Scoop out a ball of chocolate (to keep it consistent I use a heaping 1/2 Tbsp measuring spoon) and roll it quickly in your hands, then in the powder. The less you work the mixture the better, as it will quickly start to melt from the heat of your hands. I suggest gently shaking the dish to roll the truffle in the powder rather than pushing it around with your fingers. Once all the mixture has been formed into balls and coated, store them in the fridge until you are ready to serve them. I’m not sure exactly how long these last, as when I make them they always get eaten up within a day or two!
