Vegetable Rice Pilaf with Garam Masala

The house smelled so good last night when this rice was on the stove. I can’t wait to eat the leftovers at lunch. This recipe is from Vegetarian Times Magazine. It makes 6 servings.






Vegetable Rice Pilaf with Garam Masala

3 tablespoons canola oil, divided
1 red potato, peeled and diced (1 cup)
1 medium red bell pepper, diced (1 cup)
3 cloves garlic, minced
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons ground turmeric
1/4 teaspoons 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 teaspoons garam masala
1 1/2 tablespoons melted butter or ghee

Heat large skillet over medium-high heat. Add 2 tablespoons 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.

Add remaining 1 tablespoon 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.

Per serving – Calories: 280, Total Fat: 11g, Sat. Fat: 3g, Carbs: 42g, Fiber: 3g, Protein: 6g



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