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Indian Rice Pilaf

Indian Rice Pilaf

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Submitted by happyzhangbo

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YIELD

4 servings

PREP

8 min

COOK

25 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML MUSTARD SEEDS
1 1
INCH INCH GINGER
minced *
4 4
CLOVES CLOVES GARLIC
or as needed, minced
3 3
1 1
MEDIUM MEDIUM POTATOES
chop into 1/2-inch cube
1 1
EACH EACH CARROTS
chop into 1/2-inch cubes
1 237
CUP ML CAULIFLOWER FLORETS
stem removed and chopped
1 237
CUP ML BROCCOLI FLORETS
stem removed and chopped
½ 118
CUP ML GREEN PEAS
fresh or frozen
1 237
CUP ML GREEN BEANS
end removed and break into about 2-inch pieces
4 6E+1
TABLESPOONS ML CASHEW NUTS
chopped *
½ 2.5
TEASPOON ML TURMERIC
1 237
CUP ML RICE
long grain, white or brown
2 473
CUPS ML WATER
1 5
TEASPOON ML SALT
or to taste
2 1E+1
TEASPOONS ML CURRY POWDER
or to taste

Directions

Place oil in Dutch oven, add mustard seeds.

Fry until seeds pop.

Add the ginger, garlic and scallions, stirring, and cook for about 1 minute.

Add the mushrooms, and cook for about 2 minutes.

Add all the other vegetables and fry on medium heat for about 5 minutes, with cover on pan.

Add turmeric.

Wash and dry rice. Add rice to vegetables and fry for a minute.

Do not brown.

Add curry powder, salt and water.

Cover and bake at 350℉ (180℃) for 20 to 40 minutes, depending on what kind of rice you are using.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 358 27% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 660mg 28%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 72% Vitamin C 71%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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