Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Description
In a pilaf, rice is cooked with vegetables, fragrant spices, and broth until the rice is tender and infused with the flavor of the other ingredients. Turmeric, a key spice in this recipe, gets its deep yellow color from a potent phytochemical called curcumin, which has been identified as one of nature's finest cancer-fighters.
Ingredients
1 c
Basmati rice 1
Vegetable bouillon cube 2 c
Hot water 1 Tbsp
Ghee or vegetable oil 1
Onion, finely chopped 3⁄8 tspn
Freshly ground black pepper 2 tspn
Ground cumin 1⁄2 tspn
Turmeric 1 tspn
Ground cardamom 1⁄2 tspn
Cinnamon 1⁄8 tspn
Ground cloves 1⁄2 c
Pine nuts 1⁄2 tspn
Salt 1
Bay leaf 1⁄2 c
Fresh or frozen peas 1⁄2 c
Cauliflower, cut into small florets 1⁄2 c
green beans, diced 1⁄2 c
dried fruit, choppedInstructions
- Rinse the rice and soak in cold water for 30 minutes, then drain well. Dissolve the bouillon cube in the hot water.
- Heat the ghee in a medium nonstick skillet and sauté the onion on medium heat until lightly browned. Add the spices, pine nuts, salt, and bay leaf and stir-fry for 2 minutes. Add the rice and stir-fry for 2 more minutes.
- Gradually add the vegetable broth a little at a time, stirring constantly and allowing the liquid to be almost completely absorbed between additions. Add the vegetables, cover, and reduce the heat to the lowest setting. Cook for a further 20 minutes.
- Add the dried fruit and gently stir to combine. Remove from the heat and let stand for 10 minutes before serving.
Notes
Nutritional Information Per Serving:
Calories: 384, Fat 12.7g (116 cal), Carbohydrate 56.6g (227 cal), Protein 10.3g (41 cal)
Added information: Saturated Fat 1.8g, Cholesterol 0mg, Sodium 493mg, Dietary Fiber 5.5g