Polynesian Inspired Vegetarian Pilau
Transport your taste buds to the tropics with this vibrant and flavor-packed Polynesian Inspired Vegetarian Pilau. Featuring fluffy basmati rice simmered in rich coconut milk and vegetable broth, this dish is infused with aromatic spices like turmeric, ginger, and a touch of cinnamon for a warm, exotic flair. Fresh vegetables, sweet pineapple chunks, and tender peas add a gorgeous medley of colors and textures, while a drizzle of soy sauce or tamari brings an optional umami boost. Garnished with fresh cilantro, zesty lime wedges, and scallions, this one-pot vegetarian masterpiece is as visually stunning as it is delicious. Perfect for weeknight dinners or special occasions, it’s a quick, wholesome recipe that brings tropical comfort to your table in just 45 minutes.
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 1.5 cups coconut milk
- 1.5 cups vegetable broth
- 2 tablespoons cooking oil (e.g., coconut oil or vegetable oil)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground turmeric
- 1 piece cinnamon stick
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 cup frozen peas
- 2 tablespoons soy sauce or tamari (optional, for added umami)
- 3 stalks spring onions (scallions), chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lime wedges (for serving)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
Heat the cooking oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the turmeric and cinnamon stick to the pot, stirring to coat the onions and release the spices’ aroma.
Add the diced carrots and red bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the rinsed and drained basmati rice, ensuring all grains are coated in the spice mixture.
Pour in the coconut milk and vegetable broth. Add the salt and black pepper, then stir everything well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 15 minutes.
After 15 minutes, remove the lid and gently stir in the pineapple chunks and frozen peas. Replace the lid and cook for an additional 5 minutes, or until the rice is tender and the liquid has been fully absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and remove the cinnamon stick. Stir in the soy sauce or tamari (if using), along with the chopped spring onions and cilantro.
Serve the pilau hot, garnished with extra cilantro and lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 21.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 864 mg | 18% | |
*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.
