Spiced Veggie Rice Pilaf
Serves
8
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
14 oz (400 g) basmati rice
1 small yellow onion, finely chopped
2 cloves garlic, minced
4.8 oz (135 g) frozen peas
5.3 oz (150 g) carrots, chopped
½ tsp coriander
½ tsp paprika
¼ tsp ground turmeric
For the toppings (optional)
1 oz (28 g) walnut halves, toasted
1 oz (28 g) pine nuts, toasted
1 oz (28 g) sliced almonds, toasted
1 oz (28 g) raisins
1 oz (28 g) walnut halves, toasted
1 oz (28 g) pine nuts, toasted
1 oz (28 g) sliced almonds, toasted
1 oz (28 g) raisins
Nutrition
(Per Serving)
Calories
240
Fats
4 g
Protein
5 g
Carbs
46 g
Instructions
- Rinse rice several times until water is clear. Soak for 10 minutes.
- In large pan, heat 2 tablespoons olive oil. Sauté onion and garlic for 3 to 5 minutes. Add peas and carrots. Season with spices, salt, and pepper. Cook until carrots soften, about 5 minutes.
- Drain rice, add to pan, and stir to coat. Pour in 18.2 fl oz (540 ml) water, season with more salt, and bring to a boil. Cover and simmer on low until liquid is absorbed, about 15 to 20 minutes.
- Let rest for 5 to 10 minutes before serving with nut toppings (optional).