Oriental Garden Pilaf
Transport your taste buds to a vibrant culinary journey with this Oriental Garden Pilaf, a fragrant and colorful rice dish brimming with fresh vegetables and aromatic spices. Perfectly fluffed basmati rice is infused with the warm, earthy notes of cumin, coriander, turmeric, and a hint of cinnamon, creating a harmony of flavors that's both comforting and exotic. Crisp red bell peppers, zucchini, carrots, and peas add a burst of garden-fresh color and texture, while soy sauce and toasted sesame oil provide a savory umami finish. Quick and easy to prepare in just 40 minutes, this one-pot wonder makes an ideal side or wholesome vegetarian main dish. Garnished with fresh cilantro, it’s as visually appealing as it is delicious, making it a showstopper at any dinner table. Whether you’re exploring global cuisine or simply craving a flavorful twist on classic pilaf, this dish is sure to delight.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 1 small (approx. 2 inches) cinnamon stick
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat the vegetable oil in a large, deep skillet or medium saucepan over medium heat.
Add the chopped onion and sauté until translucent, approximately 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the diced carrot, red bell pepper, and zucchini. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the ground cumin, ground coriander, turmeric, and the cinnamon stick. Cook for 1 minute to toast the spices.
Add the drained basmati rice to the skillet and stir gently to coat the grains in the spice mixture.
Pour in the 2 cups of water, soy sauce, and add the salt and black pepper. Stir well and bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and simmer the rice for 15 minutes without lifting the lid.
After 15 minutes, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.
Remove the lid, fluff the rice gently with a fork, and discard the cinnamon stick.
Drizzle the toasted sesame oil over the rice and gently fold in the frozen peas.
Garnish with chopped fresh cilantro and serve warm.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 25.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1810 mg | 39% | |
*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.
