Description
This Basmati and Wild Rice Pilaf with Vegetables offers a comforting blend of flavors and textures, making it a perfect side dish or a hearty meal on its own.
Ingredients
- Basmati and Wild Rice Mix
- Vegetable Oil (or Ghee)
- Fresh Ginger
- Garlic
- Salt
- Turmeric
- Cumin
- Coriander
- Cinnamon
- Cayenne Pepper
- Fresh Cilantro
- Chicken or Vegetable Stock
- Frozen Vegetable Mix
- Toasted Flaked Almonds (or Chopped Cashews)
Instructions
- Wash and soak the rice mix in cold water for about 30 minutes to remove excess starch.
- Heat the vegetable oil in a large pan over medium heat. Add grated ginger and crushed garlic and sauté until fragrant.
- Add drained rice to the pan and sauté for about a minute, then stir in salt, turmeric, cumin, coriander, cinnamon, and cayenne pepper.
- Pour in the stock and bring to a simmer. Add frozen vegetables and fresh cilantro, stir to combine, cover, and cook for 15 minutes.
- Remove from heat, keep covered for 10 additional minutes, then fluff the rice with a fork before serving.
Notes
Rinse the rice well to ensure fluffiness; soaking helps reduce cooking time.
Customize the vegetable mix based on preference or seasonal availability.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg