Brown Rice Vegetable Pulao
Brown Rice Vegetable Pulao could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 68 cents per serving, you get a hor d'oeuvre that serves 3. One portion of this dish contains about 9g of protein, 23g of fat, and a total of 470 calories. 2 people found this recipe to be delicious and satisfying. A mixture of orange juice, vegetable stock, celery stalks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 55%. Brown Rice Vegetable Pulao, vrat ke chawal ka pulao or samvat pulao | sama rice pulao, and vrat ke chawal ka pulao or samvat pulao | sama rice pulao are very similar to this recipe.
Servings: 3
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
175 grams of cooked brown basmati rice
1 carrot,coarsely grated
2 celery stalks, sliced
1 small fresh green chilly,deseeded and finely chopped
75 grams of cooked red lentils
1 onion, chopped
2 tablespoons fresh orange juice
Salt and pepper as needed
1 spring onion finely chopped including the green part
4 tablespoons vegetable oil
80 ml vegetable stock (if you have veg cubes,just drop it water to make stock)
20 grams of whole almonds,sliced lengthways
Fresh leaves to garnish
Equipment:
frying pan
bowl
Cooking instruction summary:
- Heat 2 tbsp of oil in a frying pan over medium heat. Add the chopped onion and saute well till softened.
- Add the celery, carrot, chilli, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done. Transfer to a bowl and set aside.
- Add the remaining oil to the pan. Stir in the rice and lentils. Cook over medium heat, stirring for 2 minutes.
- Reduce the heat and stir in the veg stock and orange juice. Season with salt and pepper.
- Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.
- Transfer to a warmed dish, garnish with leaves and serve.
Step by step:
1. Heat 2 tbsp of oil in a frying pan over medium heat.
2. Add the chopped onion and saute well till softened.
3. Add the celery, carrot, chilli, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done.
4. Transfer to a bowl and set aside.
5. Add the remaining oil to the pan. Stir in the rice and lentils. Cook over medium heat, stirring for 2 minutes.Reduce the heat and stir in the veg stock and orange juice. Season with salt and pepper.
6. Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.
7. Transfer to a warmed dish, garnish with leaves and serve.
Nutrition Information:
covered percent of daily need
