Best Polynesian Inspired Vegetarian Pilau Recipes

VEGETARIAN EPICURE'S PILAU

Vegetarian Epicure's Pilau image

This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.

Provided by lynnski LA

Categories Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

5 tablespoons butter or 5 tablespoons ghee
2 onions, chopped
2 bay leaves, crushed
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon fresh ginger, minced
1/2 cup potato, cut in small dice
1/2 cup cauliflower, coarsely chopped
1/2 cup peas
1/2 cup carrot, cut in small dice
1/2 cup green beans, cut in 1/2-inch pieces
1/2 cup summer squash, cut in small dice
1/2 cup green bell pepper, cut in small dice
2 1/2 cups long-grain white rice
1/2 teaspoon saffron thread
5 cups water
2 teaspoons salt
1/3 cup cashews, coarsely chopped
1/3 cup raisins

Steps:

Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
toss over medium heat for about 5 minutes, then add the water and salt.
Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
All the water should be absorbed.
Add the cashews and raisins and gently mix everything together.
spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
Serve the pilau steaming hot from the casserole.

Nutrition Facts : Calories 484.4, Fat 13.9, SaturatedFat 7, Cholesterol 25.4, Sodium 913.5, Carbohydrate 81.7, Fiber 4.3, Sugar 9, Protein 9

POLYNESIAN INSPIRED VEGETARIAN PILAU

Polynesian Inspired Vegetarian Pilau image

This can be served as either a main course or a side dish. Add more hot pepper sauce if you like it spicy. Note: Prep. Time includes cooking the rice.

Provided by bakedapple42

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces black-eyed peas, drained
2 cups brown rice, cooked
4 tablespoons butter
1 cup peanuts, chopped
1 large onion, chopped
1 tablespoon fresh ginger, grated
1 large green pepper, diced
4 cups celery, chopped
1 carrot, sliced thin
1 cup green peas
1 cup pineapple tidbits, reserve 2Tbl . juice
2 tablespoons soy sauce
1 dash salt
1 dash hot pepper sauce

Steps:

In a large pan, saute peanuts in 1 Tbl. butter until toasty. Take out the peanuts and set them aside.
To the butter in the pan add the grated ginger, the onion, along with another 1 Tbl. butter.Cook until the onions are translucent.
Add the remaining butter, the chopped celery, carrot, and the diced green pepper. Cook until slightly tender.
Add the rest of the ingredients, except for the rice. Bring just to a boil and then take off the heat.
Stir in the cooked rice. Sprinkle toasted peanuts on top.

Nutrition Facts : Calories 557.7, Fat 22.2, SaturatedFat 7.1, Cholesterol 20.4, Sodium 715.6, Carbohydrate 75.8, Fiber 10.6, Sugar 8.7, Protein 18

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