This Indian-style rice pilaf blends aromatic whole spices and sautéed vegetables for a colorful, nourishing supper. The warming spices infuse each grain of rice, while broccoli, onions, and tomatoes add layers of flavor and texture. Light and fluffy, yet deeply flavorful, this dish pairs beautifully with a dollop of yogurt or a wedge of lemon if desired.
Preparation time
25 minutes
Total time
45 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
276
Carbohydrates
55
Fat
5
Protein
6
Ingredients
1 1/2 cups long-grain rice
2 tablespoons olive oil
1 large onion, finely sliced
1 cup broccoli florets, chopped
2 medium tomatoes, diced
1 tablespoon grated ginger
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon black pepper
2 3/4 cups water
2 tablespoons chopped cilantro (for garnish)
Instructions
Rinse the rice well under cold running water until the water runs clear, then drain.
In a large saucepan, heat olive oil over medium heat. Add sliced onions and sauté until golden, about 6 minutes.
Add grated ginger and sauté for 1 minute.
Stir in cumin, coriander, turmeric, garam masala, salt, and black pepper, and toast the spices for 1 minute.
Add chopped broccoli and diced tomatoes, sauté for another 4 minutes.
Stir in rinsed rice and mix well to coat with the spiced mixture.
Add 2 3/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes or until rice is cooked and liquid is absorbed.
Turn off heat and let the pilaf rest, covered, for 5 minutes. Fluff with a fork, garnish with chopped cilantro, and serve.