Spicy Indian Vegetable Pilaf

By krystallondon

Brown rice is great, but adding vegetables and spices to it really makes it delightful. If you have a peanut allergy, substitute chopped cashews: it works just as well.

Ingredients

• 3 tablespoons olive oil
• 1 large red onion, chopped finely
• 1 large red bell pepper, diced
• 4 cloves garlic, chopped finely
• 2 cups uncooked brown rice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1 teaspoon peeled and grated fresh ginger
• 4 1/2 cups vegetable stock or water
• 1 cup green beans, but into bite-size pieces
• 1 cup chopped carrots
• 1 cup chopped zucchini
• 3/4 cup green peas (optional)
• 3/4 cups peanuts, chopped (optional)
• 1/4 teaspoon freshly ground pepper
• Dash of salt, to taste

Details

Servings 8

Preparation

Step 1

1. Heat the oil in a Dutch oven on medium heat. Saute the onion and red bell pepper until soft, 4 to 5 minutes. Add the garlic, red bell pepper, rice, cloves, cumin, cinnamon, and ginger. Cook over medium heat for 2 to 3 minutes. Add the vegetable stock and stir well. Bring to a boil, add the green beans, carrots, and zucchini, and simmer for 45 to 55 minutes, or until the vegetables are tender and the rice is cooked. Add the peas and heat through, if using. If desired, top with chopped peanuts. Season to taste.

Nutritional analysis per serving
395.0 calories, 15 g fat (33.3% calories from fat) 12.3 g protein, 55.20 g carbohydrate, 1.0 mg cholesterol, 867 mg sodium