Brown Basmati Pilaf - Yoga Journal

Brown Basmati Pilaf


It’s best to sauté the rice for only a few minutes, and make sure that the broth is very hot. This technique will assure a tender, flavorful dish.

  • ServingServings


  • 2 cups brown basmati rice
  • 1 tsp. olive oil
  • 1 large shallot, minced
  • 2/3 cup thinly sliced scallions
  • 1/2 cup shredded carrots
  • 4 cups boiling vegetable stock
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. sea salt
  • 1/3 cup cashew pieces
  • 1/4 cup crystallized ginger


  1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside.
  2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.

Nutrition Information

  • Serving Size: SERVES 8
  • Calories: 234
  • Carbohydrate Content: 47 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Sodium Content: 110 mg
  • Sugar Content: 5 g