VEGETABLE PULAO

India

SERVES 4-6

INGREDIENTS

  • 3 tablespoons canola oil

  • 5 black peppercorns

  • ½ teaspoon cumin seed

  • ¼ teaspoon turmeric

  • 1 bay leaf

  • 1 green chili, thinly-sliced (optional)

  • 1 medium onion, finely-diced
    (about 1 cup)

  • ½ teaspoon ginger, grated & peeled

  • 1 teaspoon kosher salt

  • 2 cups instant brown Minute rice*

  • 2 cups water*

  • 1 small garlic clove, grated

  • ¼ cup finely-chopped carrot

  • 1 cup finely-chopped cauliflower

  • ½ cup finely-chopped green beans

  • ½ cup frozen peas

Garnish

  • 3 tablespoons finely-chopped cilantro

  • Greek Yogurt for topping

DIRECTIONS

  1. In a large pan, add oil and spices; temper** the spices over medium heat until the cumin seed crackles.

  2. Quickly add onions, ginger, green chili, and salt. Saute until onions begin to brown - about 5 minutes.

  3. Add the uncooked rice and continue to saute until it appears dry and toasted - about 2 minutes more.

  4. Add the garlic and saute 30 more seconds.

  5. Stir in carrots, cauliflower, green beans, and water. Cover and bring to a rapid boil, then reduce heat to low and cook until tender - about 5-7 minutes.

  6. Once rice is cooked, remove from heat. Fluff with a fork, stir in peas, and replace lid. Let rice rest another 5 minutes.

  7. Garnish with chopped cilantro and serve with yogurt.

* If using a different brand than Minute Rice, follow the cooking instructions on the box.

** Vegetables can be substituted (about 21/4 cups veggies total.) Bell peppers and kohlrabi are great additions!

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