VEGETARIAN RICE PILAF
Ready in less than 30 minutes, this vegetarian rice pilaf is packed with flavor and has a mouthwatering light and fluffy texture! The perfect side dish to serve with a protein and vegetable.
Provided by Kara Lydon
Categories Side dish
Time 30m
Number Of Ingredients 11
Steps:
- In a large nonstick pan, heat oil over medium heat.
- Add onion, carrot, and mushroom and sauté until onion is translucent and carrots and mushrooms have softened, about 5 minutes. Stir in peas. Season with salt and pepper, to taste.
- Stir in rice to coat with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 5 minutes.
- Pour in vegetable broth, add more salt to taste (I used ½ teaspoon), increase heat to medium-high and bring to boil.
- Reduce heat to low, cover, and cook until rice is tender and absorbed all liquid, about 16-18 minutes.
- Remove pan from heat and let sit covered for about 7-10 minutes.
- Remove lid and fluff rice using a fork.
- Stir in raisins and almonds.
- Optional: garnish with chopped parsley.
30 MINUTE INDIAN CAULIFLOWER-CARROT-POTATO-PEA VEGETARIAN RICE PILAF
Steps:
- Part I - 5 minutes 1. In a deep pot, heat 3 Tbsp of butter, margarine or olive oil on high heat. 2. Add in chopped onions, 1 Tbsp turmeric, and 2 Tbsp pickled mango and fry until onions are light brown -- mash the pickled mango while frying. Part II 3. As the above mixture is frying, wash 2 cups of rice 5-times in cold water. 4. Add uncooked but washed rice into the the spicy mixture and stir. 5. Add 6 cups water, and keep on high heat. 6. Add in cauliflower, cubed cooked potato, tomato, carrots and frozen peas. If the final mixture is not completely covered in water, add more water. 7. Add 3 Tbsp salt, cover and bring to a boil. 8. As the mixture begins to boil, remove cover slightly to help steam escape, and reduce heat to low. 9. Let simmer for 15minutes or longer if needed (periodically taste to see if rice is cooked). Part III. 10. Once the mixture is cooked, stir in 2 Tbsp garam masala powder + 2 Tbsp fresh ginger and stir thoroughly. 11. Add salt to taste, and serve.
INDIAN CAULIFLOWER & POTATOES
Make and share this Indian Cauliflower & Potatoes recipe from Food.com.
Provided by VeggieCook98
Categories Curries
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 15
Steps:
- Combine garam masala, Ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
- Cut cauliflower and potato into medium sized cubes and thoroughly wash it. Put in bowl. Set aside.
- Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown.
- Add coconut milk, spice mixture, and the cauliflower and potato. Stir well. Cook uncovered for five minutes Cover the pan / kadhai and cook over medium heat until tender. Occasionally stir it to prevent sticking to the bottom.
- ENjoY.
INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA
This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.
Provided by Dre S
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
- Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
- Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
- Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
- Add salt and boiling water, stir a few times and then cover the skillet.
- Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
- When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
- Turn off heat and serve sprinkled with chopped fresh cilantro.
Nutrition Facts : Calories 262.5, Fat 12, SaturatedFat 1.6, Sodium 1274, Carbohydrate 34.8, Fiber 9.3, Sugar 7.3, Protein 8.4
ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.
Provided by SusieQusie
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.
More about "30 minute indian cauliflower carrot potato pea vegetarian rice pilaf food"
INDIAN CAULIFLOWER RICE PILAF - FUN FOOD FROLIC
Soak it in salted lukewarm water for 5 minutes. Pat dry. Cut the florets of the cauliflower. Remove the thick white stems from each floret. Add …
From funfoodfrolic.com
Cuisine IndianCategory Main CourseServings 2Total Time 30 mins
From funfoodfrolic.com
Cuisine IndianCategory Main CourseServings 2Total Time 30 mins
- Add half of the florets in a food processor or blender. Blitz for 30 seconds or till the cauliflower resembles fine rice or couscous. Repeat the process with the remaining florets.
VEGETARIAN ONE-POT PILAF WITH CAULIFLOWER, CARROTS, PEAS …
Method. 1. Drain shallots, lop off the top and bottom, then cut lengthwise twice to split each shallot into quarters. Peel off the skins. Soaking …
From abc.net.au
Estimated Reading Time 5 mins
From abc.net.au
Estimated Reading Time 5 mins
- Drain shallots, lop off the top and bottom, then cut lengthwise twice to split each shallot into quarters. Peel off the skins. Soaking them in water makes this job much easier.
- Hold the cauliflower upside down, with the florets in your palm. Pull the florets off towards you so that they snap off the stalk at their natural point. Halve any florets bigger than a golf ball.
- Heat a large heavy-bottomed pan (that has a lid) for 2-3 minutes on medium, until your hovering palm feels the emanating warmth.
CAULIFLOWER SABJI RECIPE (ALOO GOBI SABZI) | THE PICKY EATER
Then add the hing, turmeric, green chile and potatoes. Stir for 15-30 seconds to combine. Then add the cauliflower, carrots and peas and stir again. Let The Sabji Cook Through: Add the salt and cumin powder, cover …
From pickyeaterblog.com
From pickyeaterblog.com
VEGAN RECIPE: SWEET POTATO AND CAULIFLOWER RICE PILAF
Place the onion in a large saucepan and saute over medium heat for 7-8 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the carrot and sweet potato and cook for 10 minutes. Add the cauliflower and garlic and cook 6 to 7 mintues longer, or until ...
From vegan-magazine.com
From vegan-magazine.com
VEGETABLE CARROT FRIED RICE – CARROT VEGGIE TURMERIC PILAF - VEGAN …
Cover and cook for 3 minutes. Add the spices and mix in for a few seconds. Add the greens and veggies, ketchup and a splash of water. Cover and cook for 4 to 5 minutes or until the cauliflower is cooked al dente or to preference. . Add …
From veganricha.com
From veganricha.com
INDIAN CARROTS, PEAS AND POTATOES - INDIAN RECIPES
Indian Carrots, Peas and Potatoes might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, whole 30, and vegan recipe has 522 calories, 15g of protein, and 25g of fat per serving. This recipe serves 6. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and ...
From fooddiez.com
From fooddiez.com
CAULIFLOWER, POTATO AND CARROT CURRY | INDIAN RECIPES | GOODTO
Heat the oil on a medium setting in a large casserole or deep sauté pan. Add the onion and fry gently until softened but not browned. Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute. Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning.
From goodto.com
From goodto.com
CURRY-SPICED CAULIFLOWER AND RICE PILAF - THE VEGAN ATLAS
Add the cauliflower and about 1/3 cup water. Cover and cook until the cauliflower is tender-crisp, about 8 minutes for fresh, 4 minutes for frozen. Add the cooked rice followed by the ginger and spices. Stir together and cook, covered, over very low heat for 5 to 7 minutes. If the mixture gets a bit dry, add a small amount of water.
From theveganatlas.com
From theveganatlas.com
INDIAN SPICED CAULIFLOWER AND POTATO CASSEROLE - THE HEARTIE KITCHEN
Set aside. Preheat oven to 375°. In a large pot, bring 10 cups of water to boiling. Stir in rice. Return to heat; reduce heat; simmer 15 minutes. Stir in potatoes; simmer 10 minutes. Stir in cauliflower and carrots; simmer 2 minutes. (vegetables will be crisp.) Drain the water off and return to the large pot.
From theheartie.kitchen
From theheartie.kitchen
BEATEN RICE PILAF WITH PEAS, POTATOES AND CARROTS
Beaten rice pilaf with peas, potatoes and carrots recipe by Anjum Anand - Heat the oil in a non-stick saucepan. Add the lentils and cook gently until just colouring. Add the mustard seeds and curry leaves and, once the popping dies down, the onion and green chillies and Get every recipe from Anjum's Indian Vegetarian Feast by Anjum Anand
From cooked.com
From cooked.com
CAULIFLOWER POTATO SOUP WITH PEAS - RUNNING ON REAL FOOD
Step 1: Saute the veggies, then add the herbs. The first step is to cook up the carrot, onion, garlic and celery for 6-7 minutes with a pinch of salt and pepper to create a flavourful base for the soup. You can saute using a few splashes of water, vegetable broth or 1 tbsp of olive oil. I used 1/4 cup vegetable broth.
From runningonrealfood.com
From runningonrealfood.com
SOUTH INDIAN CHICKPEA, CAULIFLOWER AND POTATO ... - VEGETARIAN …
Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir ...
From foodandspice.com
From foodandspice.com
EPICURIOUS
We would like to show you a description here but the site won’t allow us.
From epicurious.com
From epicurious.com
VEGETARIAN INDIAN CAULIFLOWER AND PEA CURRY FOOD
¼ cup canola oil: ½ teaspoon cumin seeds: ½ teaspoon mustard seeds: 1 large onion, chopped: 3 cloves garlic, minced: 2 tablespoons grated fresh ginger root
From wikifoodhub.com
From wikifoodhub.com
INDIAN POTATOES, PEAS AND CAULIFLOWER - INDIAN RECIPES
Need a gluten free and vegan side dish? Indian Potatoes, Peas and Cauliflower could be an excellent recipe to try. This recipe makes 4 servings with 193 calories, 5g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, chili powder, salt, and a ...
From fooddiez.com
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love