Brown Rice Pilaf

Vegetable Brown Rice Pilaf

 

 Vegetable Brown Rice Pilaf is a fast and aromatic one-pot wonder full delicious vegetables and fluffy rice, infused with saffron. An absolute delight for those busy weekday dinners.

Weekdays start energetically and by Wednesday, everything becomes extremely tiring. This week especially has been extremely trying, with me getting the flu and taking a long time to recover from it. I needed to make something for dinner that does not take a long time to prep or prepare. And definitely not a lot of cleaning to do.

At the same time, my tongue was craving something tasty after a week of wanting only to drink hot liquids. All reasons combined, I fell back on my trusty and tried vegetable brown rice pilaf.

This is so flavorful, warm and an absolute comfort meal. You want to grab a bowl of this and catch up on the day’s events with your family or sit in front of the TV and watch a comedy. It is so satisfying.

Brown Basmati

I like using Brown Basmati rice (Royal Brown Basmati Rice, 10 Pound), which has only 177 calories for every 50grams, is very high in amino acids and essential vitamins are less processed and are high in fiber. The higher magnesium content found in Basmati can help with blood sugar control. And it retains the nutty, characteristic flavor and aroma of white basmati rice.

The vegetable brown rice pilaf can be made in the Instant Pot, regular pressure cooker or in a heavy bottomed vessel.

Try my Basil, Spinach, Garbanzo Beans Pasta Soup for another easy, healthy, one-pot, meal.

Vegetable Brown Rice Pilaf

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Passive Time 6 servings

A warm, healthy and satisfying one pot meal.

Ingredients

  • 2 Cups Brown Rice Basmati
  • 5 Cups water (Use the same cup measure as for the basmati rice)
  • 2 Cups cubed Carrots
  • 2 Cups cut Cauliflower
  • 1 fresh Fennel sliced thin.
  • 1 Cup Peas
  • 1 Tablespoon minced Garlic
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric
  • 2 dry red Chillies
  • 1 teaspoon Saffron
  • 1/2 teaspoon ground Black Pepper
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Salt
  • 2 Tablespoons toasted Cashews

Instructions

  1. In the Pressure Cooker, Dutch Oven or Instant pot at saute mode on low, add the oil and cumin seeds. Once they begin to crackle, add the garlic and saute till it starts to brown and gives a pleasing aroma. Add carrots fennel, cauliflower and peas and saute for another minute. Add the brown basmati rice and turmeric, red chilies, ground black pepper, and salt. Saute for another 2 mins.
  2. Add 5 Cups of Water and saffron. Stir to combine.
  3. Instant Pot
  4. Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [ - ] button to set 22 minutes of pressure cooking time.
  5. When time is up, open the Instant Pot using the 10 minute Natural Pressure Release.
  6. Garnish with toasted Cashews.
  7. Pressure Cooker
  8. Close the lid with weight on and pressure cook for 3 whistles. Take off flame. Let cool for 15 minutes.
  9. Dutch Oven
  10. Preheat the oven to 325°F. Close with lid and cook for 20-25 minutes till the rice is done.
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