Indian Rice Pilaf
.
Yield
4 servingsPrep
8 minCook
25 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
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 |
|
| 237 | ml |
cauliflower florets
stem removed and chopped |
|
| 237 | ml |
broccoli florets
stem removed and chopped |
|
| 118 | ml |
green peas
fresh or frozen |
|
| 237 | ml |
green beans
end removed and break into about 2-inch pieces |
|
| 6E+1 | ml |
cashew nuts
chopped |
*
|
| 2.5 | ml |
turmeric
|
|
| 237 | ml |
rice
long grain, white or brown |
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
or to taste |
|
| 1E+1 | 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.
