Rice Pilaf African
Infused with vibrant spices and heartwarming flavors, Rice Pilaf African is a colorful, aromatic dish that will elevate any meal. Featuring tender basmati rice, sautéed onions, garlic, and ginger, this recipe is layered with the richness of turmeric, cumin, and a hint of cinnamon. Diced carrots, red bell peppers, and naturally sweet raisins add a delightful texture, while fresh cilantro and toasted slivered almonds provide an irresistible finishing touch. Cooked in flavorful vegetable broth, this one-pot dish is not only simple to make but also beautifully versatile, perfect as a show-stopping side dish or a standalone vegetarian main course. Garnish with fresh herbs and enjoy the irresistible blend of spice, sweetness, and crunch that makes this African-inspired rice pilaf truly unforgettable!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Tomato paste
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 4 cups Vegetable broth
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 stick Cinnamon stick
- 0.5 cups Raisins
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Toasted almonds, slivered
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Set aside to drain in a fine-mesh strainer.
Heat the vegetable oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the tomato paste, diced carrot, and diced red bell pepper. Sauté for another 2-3 minutes to combine flavors.
Stir in the turmeric, cumin, and the cinnamon stick. Cook for another 30 seconds to toast the spices.
Add the rinsed basmati rice to the pot and stir to coat each grain with the spice mixture.
Pour in the vegetable broth, salt, and black pepper. Stir gently and bring the mixture to a boil.
Once the rice starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish cooking the rice.
Remove the cinnamon stick and gently fluff the rice with a fork. Stir in the raisins.
Garnish with chopped fresh cilantro and toasted slivered almonds before serving.
Serve warm as a side dish or as a light main course accompanied by a salad or grilled meat.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 82.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3649 mg | 78% | |
*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.
