Diets

Vegetable Rice Pilaf with Garam Masala

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

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

Servings
6

Ingredients

  • 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 1/2 tsp. whole cumin seeds
  • 1 1/2 tsp. ground turmeric
  • 1/4 tsp. red pepper flakes
  • 2 bay leaves
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups cauliflower florets
  • 1 cup fresh or frozen corn kernels
  • 1 cup white basmati rice
  • 1/4 cup toasted slivered almonds, optional
  • 1 1/2 tsp. Garam Masala
  • 1 1/2 Tbs. melted butter or ghee

Preparation

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.