Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed vegetables (carrots, peas, green beans, corn)
- 1/4 cup raisins
- 1/4 cup slivered almonds
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the mixed vegetables and raisins to the pan and stir to combine.
5. Add the rice to the pan and stir to coat with the spices and vegetables.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce the heat to low, cover the pan with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
8. Remove the pan from the heat and let it sit covered for 5 minutes.
9. Fluff the rice with a fork and stir in the slivered almonds.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 8g
Carbohydrates: 50g
Protein: 6g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- White rice can be substituted for basmati rice.
- Chicken or beef broth can be substituted for vegetable broth.
- Any combination of vegetables can be used.
- Dried cranberries or chopped apricots can be substituted for raisins.
- Chopped walnuts or pecans can be substituted for almonds.
Variations:
- Add cooked chickpeas or lentils for extra protein.
- Use quinoa instead of rice for a gluten-free option.
- Add a tablespoon of curry powder for a spicier version.
- Use coconut milk instead of broth for a creamier version.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pan.
- Let the rice sit covered for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffier.
- Toast the slivered almonds in a dry pan over medium heat for a few minutes until golden brown for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the vegetable pilaf in a large bowl or on individual plates. Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro, lemon wedges, or chopped scallions.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Roasted vegetables, green salad, or garlic naan bread.
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a splash of water or broth and continue cooking until tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has evaporated.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pilaf is a dish that originated in the Middle East and Central Asia. It is typically made with rice, spices, and vegetables or meat.
Flavor profiles:
The vegetable pilaf is savory and slightly sweet from the raisins. The spices add warmth and depth of flavor, while the slivered almonds add crunch.
Serving suggestions:
Serve the vegetable pilaf as a side dish or as a main course with a protein source.
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