Vegetable Rice Pilaf with Garam Masala

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Butter infused with our Garam Masala gets drizzled over this filling pilaf entrée.

  • 1 1/2-cup servingServings

Ingredients

  • 3 Tbs. canola oil, divided
  • 1 red potato, peeled and diced (1 cup)
  • 1 medium red bell pepper, diced (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 1/2 tsp. whole cumin seeds
  • 1 1/2 tsp. ground turmeric
  • 1/4 tsp. red pepper flakes
  • 2 bay leaves
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 cup fresh or frozen corn kernels
  • 1 cup white basmati rice
  • 1/4 cup toasted slivered almonds, optional
  • 1 1/2 tsp. Garam Masala
  • 1 1/2 Tbs. melted butter or ghee

Preparation

1. Heat large skillet over medium-high heat. Add 2 Tbs. oil and potato. Cook 2 minutes. Add bell pepper, and sauté 6 minutes, or until diced potato is golden. Transfer to bowl, and set aside.

2. Add remaining 1 Tbs. oil, garlic, cumin, turmeric, red pepper flakes, and bay leaves to wok or skillet. Sauté 30 seconds. Add broccoli, cauliflower, and corn, and sauté 30 seconds. Add rice and 2 cups water. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid has been absorbed. Remove from heat, and let stand 2 minutes, then fluff with fork. Stir in almonds, if using, and potato mixture. Mix Garam Masala with melted butter; drizzle over pilaf.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 280
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 8 mg
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 43 mg
  • Sugar Content: 3 g