Original Vegetable Pilaf Recipe
Ingredients
| Cauliflower florets | 1 1/2 Cup (16 tbs) | |
| Broccoli florets | 1 1/2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Vegetable oil | 2 Tablespoon | |
| Cumin seeds | 2 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 6 ounces brown Basmati rice, rinsed | ||
| Sodium chicken broth | 1 1/4 Cup (16 tbs) | |
Directions
1. In 2-quart microwavable casserole, combine cauliflower, broccoli, carrots, peas, and 2 tablespoons water. Cover and microwave on High 3 minutes, or until tender-crisp; set aside.
2. In 3-quart microwavable casserole, combine onion and oil; microwave on High 1 minute. Stir in spices and microwave on High 1 minute longer. Add rice, chicken broth, and 1 1/4 cups hot water; cover and microwave on High 6 minutes. Reduce setting to Medium and cook 20 minutes; stir. Continue to cook, covered, until most of the liquid is absorbed, about 20 minutes. Let stand 5 minutes. Fluff with fork and add reserved vegetables; toss to combine. Microwave, covered, on High 2 minutes, or until heated through.
2. In 3-quart microwavable casserole, combine onion and oil; microwave on High 1 minute. Stir in spices and microwave on High 1 minute longer. Add rice, chicken broth, and 1 1/4 cups hot water; cover and microwave on High 6 minutes. Reduce setting to Medium and cook 20 minutes; stir. Continue to cook, covered, until most of the liquid is absorbed, about 20 minutes. Let stand 5 minutes. Fluff with fork and add reserved vegetables; toss to combine. Microwave, covered, on High 2 minutes, or until heated through.
Chef
