Brown Rice Pulao with Mixed Veggies
Brown Rice Pulao with Mixed Veggies is a wholesome and nutritious dish that combines the goodness of brown rice with an array of colorful and flavorful mixed vegetables. This pulao is not only delicious but also a great source of fiber, vitamins, and minerals, making it an ideal choice for a balanced meal.
INGREDIENTS
- 1 cup brown rice
- 2 cups water
- 2 tablespoons vegetable oil or ghee
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 2 cups mixed vegetables (carrots, peas, bell peppers, corn, etc.), diced
- Salt to taste
- Fresh cilantro leaves for garnish (optional)
INSTRUCTIONS
Rinse the brown rice under cold water until the water runs clear. Drain and set aside.
In a saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice, reduce the heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
In a large skillet or pan, heat the vegetable oil or ghee over medium heat.
Add the cumin seeds and let them sizzle for a few seconds.
Stir in the chopped onion, minced garlic, minced ginger, and green chili. Sauté until the onions become translucent.
Add the ground cumin, ground coriander, turmeric powder, and garam masala. Mix well and cook for another minute to toast the spices.
Add the diced mixed vegetables and a pinch of salt. Sauté for a few minutes until the vegetables start to soften.
Stir in the cooked brown rice and gently mix everything together. Season with additional salt to taste.
Cook for another 3-5 minutes, stirring occasionally, until the rice is well combined with the vegetables and heated through.
Garnish with fresh cilantro leaves if desired and serve hot.
TIPS
- You can use a variety of vegetables based on your preferences and what’s in season.
- Customize the pulao by adding roasted nuts (such as cashews or almonds) for extra texture and flavor.
- For a vegan version, use vegetable oil instead of ghee.
- Feel free to adjust the spices to your taste. Add more or less green chili for heat or vary the spices for different flavor profiles.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Protein: 5-7g
- Carbohydrates: 45-50g
- Dietary Fiber: 5-7g
- Fat: 6-8g
- Vitamins and Minerals: High in fiber, vitamins A and C, and various B vitamins.
