Pilaf with Cashews and Vegetables
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Pilaf with Cashews and Vegetables
Ingredients
- Brown Rice - 2 cups
- Zucchini - 1 piece
- Young Carrot - 1 piece
- Red Bell Pepper - 1 piece
- Green Peas - ½ cup
- Curry Powder - 2 teaspoons
- Cumin Seeds - 1 teaspoon
- Salt - 1 teaspoon
- Raw Cashews - 1 cup
Step by Step guide
Step 1
Pour the rice into a pot, add water in a ratio of 1 part rice to 2 parts water, along with a generous handful of raw cashews, a couple of teaspoons of curry powder, and salt. Bring to a boil and simmer on low heat until the rice absorbs the water.
Step 2
Meanwhile, sauté diced carrot, small zucchini, and red pepper in olive oil, adding the peas if they are canned at the very end, when the vegetables are soft. When the rice has almost absorbed all the water, add the vegetables to the pot and cook until done; the rice should not be hard.
Step 3
The pilaf will taste better if you turn off the heat and let it cool to room temperature before serving.
Step 4
You can add a little sesame oil for aroma closer to the end. Canned carrots with peas can also be used.
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