Vegan Pilaf

This Vegan Pilaf is a delightful blend of aromatic spices, fluffy rice, and vibrant vegetables, making it a colorful and satisfying dish. Perfect for a quick weeknight dinner or a cozy meal, it brings warmth and flavor to the table.

Ingredients

• Basmati rice - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Green peas - 1/2 cup (fresh or frozen)
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic, diced carrot, and diced bell pepper to the pan, and cook for an additional 5 minutes until the vegetables start to soften.
4. Stir in the cumin, turmeric, paprika, salt, and black pepper, and cook for another minute until the spices are fragrant.
5. Drain the soaked rice and add it to the saucepan, stirring well to coat the rice with the spices and vegetables.
6. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
7. In the last 5 minutes of cooking, add the green peas to the rice and stir gently to combine.
8. Remove from heat and let the pilaf sit, covered, for another 5 minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, aiding digestion and promoting gut health.
• Packed with vitamins and antioxidants from the vegetables.

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