POLYNESIAN INSPIRED VEGETARIAN PILAU
This can be served as either a main course or a side dish. Add more hot pepper sauce if you like it spicy. Note: Prep. Time includes cooking the rice.
Provided by bakedapple42
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, saute peanuts in 1 Tbl. butter until toasty. Take out the peanuts and set them aside.
- To the butter in the pan add the grated ginger, the onion, along with another 1 Tbl. butter.Cook until the onions are translucent.
- Add the remaining butter, the chopped celery, carrot, and the diced green pepper. Cook until slightly tender.
- Add the rest of the ingredients, except for the rice. Bring just to a boil and then take off the heat.
- Stir in the cooked rice. Sprinkle toasted peanuts on top.
Nutrition Facts : Calories 557.7, Fat 22.2, SaturatedFat 7.1, Cholesterol 20.4, Sodium 715.6, Carbohydrate 75.8, Fiber 10.6, Sugar 8.7, Protein 18
SPICY VEGETABLE PILAU WITH CUCUMBER RAITA
Replace rice with freekeh for a deliciously different, low-calorie one-pot with red pepper and sweet sultanas
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 20
Steps:
- Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
- Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
- When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.
Nutrition Facts : Calories 471 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 27 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
VEGETARIAN EPICURE'S PILAU
This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.
Provided by lynnski LA
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
- Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
- toss over medium heat for about 5 minutes, then add the water and salt.
- Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
- All the water should be absorbed.
- Add the cashews and raisins and gently mix everything together.
- spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
- Serve the pilau steaming hot from the casserole.
Nutrition Facts : Calories 484.4, Fat 13.9, SaturatedFat 7, Cholesterol 25.4, Sodium 913.5, Carbohydrate 81.7, Fiber 4.3, Sugar 9, Protein 9
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