Rice Pilaf Ala Nando
Elevate your dinner table with the vibrant flavors of Rice Pilaf Ala Nando, a fragrant and colorful dish that's as visually stunning as it is delicious. This easy-to-make recipe combines fluffy basmati rice with sautéed vegetables, warm spices like cumin, turmeric, and cinnamon, and a splash of freshness from chopped parsley. Simmered in rich chicken or vegetable stock, every bite is infused with savory depth, while a handful of peas and optional toasted almonds add pops of texture and subtle sweetness. Perfect as a side or a standalone dish, this versatile rice pilaf is ready in just 40 minutes, making it a crowd-pleasing choice for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 2.5 cups Chicken stock (or vegetable stock for vegetarian version)
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Turmeric
- 1 stick Cinnamon stick
- 1 Bay leaf
- 0.5 cup Frozen peas, thawed
- 2 tablespoons Chopped parsley
- 2 tablespoons Sliced almonds, toasted (optional garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.
In a large saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, diced carrot, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the rinsed basmati rice to the saucepan and stir for 2-3 minutes, ensuring the grains are well coated with the butter and oil mixture.
Pour in the chicken stock (or vegetable stock), then add the salt, ground cumin, turmeric, cinnamon stick, and bay leaf. Stir gently to combine and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes.
Remove the lid, add the thawed peas, and gently fluff the rice with a fork. Cover again and allow the rice to sit off the heat for an additional 5 minutes.
Discard the cinnamon stick and bay leaf, then stir in the chopped parsley for a fresh and herbaceous finish.
Serve the rice pilaf warm, garnished with toasted sliced almonds if desired, for an extra layer of texture and nuttiness.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 318 mg | 7% | |
*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.
