Best Vegetable Rice Pilaf In The Rice Cooker Recipes

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PULAO RECIPE | VEG PULAO



Pulao Recipe | Veg Pulao image

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Provided by Dassana Amit

Categories     Main Course

Time 40m

Number Of Ingredients 31

1.5 cups basmati rice (- 300 grams, rinsed & soaked for 30 minutes)
water (- as required for soaking)
½ to ¾ cup chopped cauliflower florets
½ to ¾ cup chopped potatoes
¼ cup chopped carrots
⅓ cup green peas (- fresh or frozen)
¼ cup chopped green peas ((french beans))
¼ cup chopped green bell pepper ((capsicum) - optional)
¼ cup sliced baby corn (- optional)
3 tablespoons Ghee (or oil)
1 cup thinly sliced onions (or 1 large onion, sliced)
½ cup chopped tomatoes (or 1 medium sized tomato, chopped)
1 to 1.5 inches ginger (- crushed to a paste in a mortar-pestle)
4 to 5 small to medium garlic cloves
1 to 2 green chillies ((chili pepper))
3 tablespoons chopped coriander leaves ((cilantro))
2 tablespoons chopped mint leaves (- optional)
¼ teaspoon lemon juice (- optional)
2.5 to 3 cups water (or veg stock * check notes below for details. I added 3 cups of water)
salt as required
1 teaspoon cumin seeds (or 1 teaspoon caraway seeds (shah jeera))
5 to 6 whole black pepper (- optional)
1 tej patta ((indian bay leaf))
4 cloves
3 to 4 green cardamoms
1 black cardamom (- optional)
1 small piece of mace (- optional)
1 small star anise (- optional)
1 inch cinnamon
1 small piece of stone flower ((dagad phool or patthar ke phool) - optional)
1 to 2 tablespoons chopped coriander leaves or mint leaves

Steps:

  • Rinse rice till the water runs clear of starch and become transparent while rinsing.
  • Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
  • Rinse, peel and chop the vegetables.
  • Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
  • In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
  • Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
  • Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
  • Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
  • Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
  • Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
  • Add water and lemon juice. Mix and stir.
  • Season with salt and stir again.
  • Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
  • Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
  • Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
  • Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

RICE COOKER RICE PILAF



Rice Cooker Rice Pilaf image

My husband loves this rice pilaf. Everytime I make rice he requests it. Hopefull you'll like it too! It takes a little extra preparation than a rice mix, but I think it's well worth it. You can also use wild rice, instead of white rice, but you'll need to add more liquid and it will take longer to cook.

Provided by strawberrybird

Categories     White Rice

Time 25m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 7

1 1/2 cups white rice (I use jasmine, but any white rice will work)
2 cups chicken broth
1/4 cup slivered almonds
1 cup sliced mushrooms
1/2 small onion, diced
2 teaspoons margarine or 2 teaspoons butter
2 teaspoons minced garlic cloves

Steps:

  • In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
  • Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
  • Stir briefly to distribute ingredients.
  • Set to cook. When done, let sit for 10 minutes.
  • Stir and enjoy!
  • Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!

Nutrition Facts : Calories 227.6, Fat 4.2, SaturatedFat 0.6, Sodium 267.9, Carbohydrate 40.3, Fiber 2.1, Sugar 0.9, Protein 6.2

VEGETABLE-RICE PILAF



Vegetable-Rice Pilaf image

Make and share this Vegetable-Rice Pilaf recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 9

1 (14 ounce) can chicken broth with roasted garlic
2/3 cup water
1 1/2 cups uncooked converted long-grain white rice
1 tablespoon olive oil
1 1/4 cups frozen cut green beans
1/2 cup sliced carrot
2 green onions, sliced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In 4-cup glass measuring cup, combine broth and water. Microwave on High for 4 to 5 minutes or until steaming hot.
  • Meanwhile, spray 4 to 6 quart slow cooker with nonstick cooking spray. Combine rice and oil in sprayed slow cooker; mix well. Stir in all remaining ingredients and hot broth mixture.
  • Cover; cook on High setting 1-1/2 to 2 hours.

Nutrition Facts : Calories 101.3, Fat 1.3, SaturatedFat 0.2, Sodium 102.3, Carbohydrate 20.1, Fiber 0.9, Sugar 0.3, Protein 2

AWESOME RICE PILAF



Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

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