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Vegetable Rice Pilaf with Garam Masala

Butter infused with our Garam Masala gets drizzled over this filling pilaf entrée.

Ingredients: 

Ingredients: 

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3 Tbs. canola oil, divided
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1 red potato, peeled and diced (1 cup)
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1 medium red bell pepper, diced (1 cup)
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3 cloves garlic, minced (1 Tbs.)
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1 ½ tsp. whole cumin seeds
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1 ½ tsp. ground turmeric
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¼ tsp. red pepper flakes
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2 bay leaves
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1 ½ cups broccoli florets
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1 ½ cups cauliflower florets
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1 cup fresh or frozen corn kernels
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1 cup white basmati rice
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¼ cup toasted slivered almonds, optional
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1 ½ tsp. Garam Masala
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1 ½ Tbs. melted butter or ghee

Instructions: 

1. Heat large skillet over medium-high heat. Add 2 Tbs. 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.

2. Add remaining 1 Tbs. 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.

Nutrition Information: 

Calories: 
280
Protein: 
6 g
Total Fat: 
11 g
Saturated Fat: 
3 g
Carbohydrates: 
42 g
Cholesterol: 
8 mg
Sodium: 
43 mg
Fiber: 
3 g
Sugar: 
3 g
Yield: 
Serves 6