Dream Mushroom Vegetable Broth Pulao Pilaf with Parsley and Yogurt
Embark on a flavor-packed journey with this Dream Mushroom Vegetable Broth Pulao Pilaf with Parsley and Yogurt—a wholesome and aromatic rice dish perfect for weeknight dinners or special occasions. This one-pot wonder combines fragrant basmati rice with earthy button mushrooms, vibrant carrots, and sweet green peas, all simmered to perfection in a spiced vegetable broth infused with cumin, cinnamon, and bay leaf. Finished with a sprinkle of fresh parsley and paired with creamy yogurt and a zesty squeeze of lemon, this pulao is both comforting and elegant. With simple steps and rich, layered flavors, it’s the ideal blend of nutrition and indulgence. Perfect for fans of vegetarian pilaf recipes, hearty mushroom dishes, and healthy comfort food, this pulao serves as a delightful centerpiece or side.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups button mushrooms, sliced
- 1 medium carrot, finely diced
- 0.75 cup green peas, fresh or frozen
- 1 teaspoon whole cumin seeds
- 1 small cinnamon stick
- 1 bay leaf
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup plain yogurt
- 4 lemon wedges for serving
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cumin seeds, cinnamon stick, and bay leaf. Sauté them for 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sliced mushrooms, and cook for 5 more minutes until the mushrooms release their moisture and soften.
Add the diced carrot and green peas, and sauté for another 2 minutes.
Sprinkle in the ground turmeric, ground coriander, salt, and black pepper. Mix well to evenly coat the vegetables and mushrooms with the spices.
Pour in the drained basmati rice and gently toast it in the pot with the vegetables and spices for 1-2 minutes.
Add the vegetable broth, stir to distribute the ingredients evenly, and bring to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. Avoid lifting the lid during this time.
Turn off the heat and let the pulao sit, covered, for another 10 minutes. This allows the rice to finish cooking and absorb any remaining liquid.
Fluff the pulao gently with a fork, then stir in the chopped fresh parsley.
Serve the mushroom and vegetable pulao with a side of plain yogurt and lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 49.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 755 mg | 58% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
