Spiced Vegetable Rice Pilaf

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Servings: 1 serving Difficulty: Advanced
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Aromatic basmati rice with fresh vegetables and warm spices
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This colorful rice dish transforms simple pantry staples into a flavorful meal. Basmati rice is cooked with a medley of fresh vegetables including carrots, peas, green beans, and corn. Warm spices like cumin, cinnamon, cloves, and cardamom infuse the dish with depth, while a hint of jalape&# 195;±o adds a gentle kick. The result is a tender, aromatic side dish or light main course that balances sweetness from the vegetables with savory spice notes. Perfect for weeknight dinners, potlucks, or as a healthy accompaniment to grilled meats. ItâÂÂs easy to prepare using fresh or frozen ingredients, making it a versatile option for any season. Serve warm to enjoy the full aroma and texture of this comforting, international-inspired recipe.

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Spiced Vegetable Rice Pilaf

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 1 serving Calories: 716
Dietary:
V Vegan

Description

This colorful rice dish transforms simple pantry staples into a flavorful meal. Basmati rice is cooked with a medley of fresh vegetables including carrots, peas, green beans, and corn. Warm spices like cumin, cinnamon, cloves, and cardamom infuse the dish with depth, while a hint of jalape&# 195;±o adds a gentle kick. The result is a tender, aromatic side dish or light main course that balances sweetness from the vegetables with savory spice notes. Perfect for weeknight dinners, potlucks, or as a healthy accompaniment to grilled meats. ItâÂÂs easy to prepare using fresh or frozen ingredients, making it a versatile option for any season. Serve warm to enjoy the full aroma and texture of this comforting, international-inspired recipe.

Ingredients

Directions

  1. Rinse the rice under cold water until the water runs clear, then drain well.
  2. Peel and dice the carrots into small cubes. Trim and chop the green beans into half-inch pieces.
  3. Cut the kernels off the corn cobs if using fresh corn, or measure out the frozen corn.
  4. Finely dice the jalapeño, removing seeds for less heat if desired.
  5. Dice the red bell pepper into small pieces, discarding seeds and stems.
  6. Heat vegetable oil or ghee in a large saucepan over medium heat.
  7. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and peppercorns. Toast for 30 seconds until fragrant.
  8. Add the diced carrots and green beans. Sauté for 3-4 minutes until slightly softened.
  9. Stir in the jalapeño and red bell pepper. Cook for another minute.
  10. Add the drained rice to the pan. Stir to coat the rice with the oil and spices.
  11. Pour in the water and add the salt. Stir once to combine.
  12. Bring the mixture to a boil, then reduce heat to low. Cover tightly with a lid.
  13. Simmer for 15 minutes, or until the water is absorbed and rice is tender.
  14. Remove from heat. Gently stir in the peas and corn.
  15. Let the pot sit covered for 5 minutes to allow the vegetables to steam-cook.
  16. Fluff with a fork and serve warm.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 716kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 1.4g7%
Sodium 976mg41%
Total Carbohydrate 182g61%
Dietary Fiber 71g284%
Sugars 16g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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