nutritional information

Per 1 1/2-cup serving:

  • 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
Gluten-Free

Vegetable Rice Pilaf with Garam Masala

Serves 6

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

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.

September 2010 p.70

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