Rice Pilaf
Rice pilaf is so easy to make! Add vegetables and a delicious turmeric sauce, and you have a quick one-pot meal in under 20 minutes! Rice pilaf with vegetables is a great weeknight meal or meal prep lunch for the whole week.
Servings: 4
Calories: 28kcal
Ingredients
- ¼ cup yellow onion, diced
- 8 ounces mushrooms, cut into bite-sized pieces
- 1 cup uncooked borwn rice
- 1 cup green beans
- ½ cup grape tomatoes, cut in half
- ½ cup shredded carrots
- 1 teaspoon sweet paprika
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspon black pepper
- ¼ teaspoon corinader
- 1 pinch cayenne pepper
- 2 cups water
- 1 15 ounce can chickpeas rinsed and drained
Turmeric Sauce
- ¼ cup raw cashews, soaked and drained Or substitute sunflower seeds. If using white beans or silken tofu, reduce the water by ½.
- ¼ cup water
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 2 Tablespoons fresh lemon juice
- 1 clove garlic
- 1 pinch cayenne
- 1 pinch seas salt
Instructions
- In a large skillet, over medium heat, saute onions until translucent.
- Add mushrooms and cook for a few minutes until they begin to brown.
- Then add the uncooked brown rice.
- Stir constatantly until the rice begins to brown.
- If the rice starts to stick on the bottom of the pan, add 2 Tablespoons of water.
- Now, add the green beans, tomatoes, carrots, and spices.
- Stir to combine.
- Add water. Stir.
- Bring to a boil and cover.
- Reduce temprature to simmer. And cook for 20 minutes.
- The last five minutes, add the chickpeas to and stir to heat through.
Turmeric Sauce
- Soak cashews overnight and drain. Or for a shortcut, boil the cashews for 10 minutes and drain.
- Add all teh ingredients to a blnder.
- Blend until smooth.
- Drizzle over the rice pilaf with vegetables.
- Garnish with cilantro.
Notes
- Soak cashew for easier blending.
- For a shortcut, boil cashews for 10 minutes and drain before blending the sauce.
- I suggest adding the chickpeas in the last 5 minutes of cooking to heat them but keep their firm texture.
- If using frozen green beans, add frozen; do not thaw.
- Rice pilaf with vegetables will stay fresh for 5 days in the refrigerator.
Nutrition
Serving: 4g | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 327mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3367IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg