Vegtable Pilaf
Elevate your weeknight meals with this vibrant Vegetable Pilaf, a one-pot wonder packed with aromatic spices and wholesome goodness. Fragrant basmati rice is perfectly cooked with a medley of colorful vegetables, such as carrots, peas, and green beans, and infused with the warm flavors of cumin, cinnamon, cardamom, and cloves. A touch of turmeric adds an enticing golden hue, while fresh garlic and ginger brighten each bite. This effortless dish comes together in under 45 minutes, making it ideal for busy schedules. Garnish with fresh cilantro and a squeeze of lemon juice for an extra burst of freshness. Perfect as a flavorful vegetarian main course or a versatile side dish, this Vegetable Pilaf is a crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1.5 cups Mixed vegetables (carrots, peas, green beans, etc.)
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Cardamom pods
- 3 Cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Cooking oil or ghee
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
- 1 tablespoon (optional) Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the cooking oil or ghee in a large saucepan over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until the spices release their aroma.
Add the chopped onion and sauté until golden brown, about 3-4 minutes.
Stir in the garlic and ginger, and cook for another minute.
Mix in the mixed vegetables and turmeric powder. Cook for 2-3 minutes, stirring occasionally.
Add the drained rice to the pan and gently stir to coat the rice with the spices and oil.
Pour in 2 cups of water and add salt. Stir gently, then bring to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-17 minutes, or until the rice is fully cooked and the water is absorbed.
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped cilantro, and drizzle with lemon juice if desired.
Serve warm as a main dish or a side.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 22.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1313 mg | 28% | |
*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.
