Vegetable Rice Pilaf with Garam Masala
Butter infused with our Garam Masala gets drizzled over this filling pilaf entrée.
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Butter infused with our Garam Masala gets drizzled over this filling pilaf entrée.
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.
Nutrition Information
- Calories 280
- Carbohydrate Content 42 g
- Cholesterol Content 8 mg
- Fat Content 11 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 43 mg
- Sugar Content 3 g