Vegan Rice Kale Pilaf - Rice Pulao/Pilaf with Kale, Cashews, Vegetables
Easy Rice Pilaf with veggies, nuts and kale. Use other grains of choice. Vegan gluten-free Recipe
Servings: 2 servings
Ingredients
- 3/4 cup long basmati rice rice
- 1.5 cups water
- 1 Tbsp oil
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1 green chili chopped
- 3 garlic cloves chopped
- 1/2 cup chopped onion
- 1/4 cup chopped cashews
- 1 cup chopped kale
- 1/4 cup chopped carrots
- 1/2 cup bell peppers
- 1 teaspoon Pav bhaji masala or garam masala or Biryani masala or other spice blend of choice
- 3/4 teaspoon salt or to taste
- pomegranate arils for garnish optional
Instructions
- Soak rice in enough water to cover and keep aside.
- In a pressure cooker or saucepan, add oil and heat over medium.
- When the oil is hot, add cumin seeds and cook for half a minute or until they change color.
- Add in the bay leaf, green chili and garlic and cook for a minute till garlic is golden.
- Add in the onions, mix and cook for 2-3 minutes
- Add in the cashews, bell peppers, carrots, kale stems, any other veggies, and the spice blend. Mix and cook on low-medium, covered, for 7 minutes, stirring occasionally.
- Add in the kale leaves, half the salt and mix well. Cover for another 2 minutes.
- Add in the drained rice, water and salt. give it a mix and cook covered. 2 whistles in the pressure cooker. (2 minutes once the pressure reaches).
- If cooking in a saucepan, cook over medium heat for 5 minutes. Reduce heat to medium low and cook for 10 to 12 minutes.
- Garnish with pomegranate, cilantro and lemon juice.
Notes
You can also use other cooked grains for variation. Use about 3 cups cooked grains at step 8. Mix in with the veggies, cover and cook for 5 minutes.
Nutritional values based on one serving
Nutrition
Calories: 459kcal | Carbohydrates: 70g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Sodium: 698mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7185IU | Vitamin C: 92.8mg | Calcium: 95mg | Iron: 2.6mg