Vegetable Pilau Special
Submitted by hollyizz
Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.
YIELD
1 servingPREP
1 hrsCOOK
1 hrsREADY
4 hrsThis vegetarian pilau takes a layered approach borrowed from biryani tradition. Brown rice cooked with turmeric forms the golden base and top, sandwiching a spiced vegetable filling sauteed with garlic, fresh ginger, cumin, coriander, and garam masala.
The vegetables get steamed separately before folding into the spice mixture. That extra step keeps the green beans, carrots, and peas from going mushy during the 30-minute bake. You want them tender but still holding their shape when you scoop into that layered dish.
Fresh ginger and garlic cooked low in vegan margarine build the aromatic foundation. The tomato goes in last, just long enough to break down and coat everything in a light, savory film. Toasted almonds scattered on top at serving add the crunch this dish needs.
Pro Tips
- Soak the brown rice for several hours as directed. This cuts the cooking time and gives you fluffier, more separate grains that layer properly.
- Cook the spices on low heat after adding them to the onion. High heat scorches ground spices fast and turns them bitter.
- Grease the baking dish well. The rice on the bottom can stick and burn without it.
- Toast the almonds right before serving so they stay crisp. Almonds tossed onto hot rice too early will soften and lose their snap.
Variations
- Add cauliflower florets or diced potato to the vegetable mix for a heartier dish.
- Stir in a handful of raisins or dried cranberries with the vegetables for a sweet contrast.
- Use basmati rice instead of brown for a lighter, more traditional pilau texture.
Ingredients
Directions
Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes.
Meanwhile, chop the beans and carrot.
Steam them -- and the peas -- until just tender.
Drain and set aside.
Chop the onion.
Crush the garlic. Grate the ginger finely. Chop the tomato.
Heat the margarine in a pan and add the onion.
Sauté until beginning to brown.
Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices.
Then add the tomato and cook for a minute longer.
Remove from heat and stir in the cooked vegetables.
Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice.
Cover the dish and bake it at 350℉ (180℃) F (180 C) for about half an hour.
Toast the almonds under a hot grill (broiler) until lightly browned.
When the pilau is ready and dished up, sprinkle the almonds on top.
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