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Indian Rice Pilaf

 
58365d167041055d8c54 550
104

.

Yield

4

servings

Prep

8

min

Cook

25

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 inch ginger
minced
*
4 cloves garlic
or as needed, minced
3 each scallions, spring or green onions
sliced
1 medium potatoes
chop into 1/2-inch cube
1 each carrots
chop into 1/2-inch cubes
1 cup cauliflower florets
stem removed and chopped
1 cup broccoli florets
stem removed and chopped
½ cup green peas
fresh or frozen
1 cup green beans
end removed and break into about 2-inch pieces
4 tablespoons cashew nuts
chopped
*
½ teaspoon turmeric
1 cup rice
long grain, white or brown
2 cups water
1 teaspoon salt
or to taste
2 teaspoons 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

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 35827% of calories 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?

 

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