Vegan Rice Kale Pilaf Rice Pulaopilaf With Kale Cashews Vegetables Recipes

PERFECT RICE PILAF WITH VEGETABLES

Steps:

• In a large bowl, rinse rice with cold water. Stir with your hands to remove surface starch. Drain through a fine-mesh strainer and rinse again.
• Heat the butter or oil in a large, heavy-duty saucepan over medium heat. Add the onion, red pepper, zucchini, and carrot and sauté for 3-4 minutes.
• Add the rice and cook, stirring, until it is lightly browned and smells nutty, about 5 minutes.
• Stir in the broth, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed, about 40-45 minutes.
• Remove the pan from the heat, uncover, and lay a folded kitchen towl over the pan, and cover again to hold the towel in place. Let the rice rest for about 5 minutes.
• Remove the lid and towel, fluff the rice with a fork, and serve.

VEGETARIAN RICE PILAF

Steps:

• In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
• Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 - 7 minutes.
• Add the rice and stir until coated.
• Increase the heat to medium-high.
• Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
• Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.

VEGETARIAN RICE PILAF

Steps:

• In a large nonstick pan, heat oil over medium heat.
• Add onion, carrot, and mushroom and sauté until onion is translucent and carrots and mushrooms have softened, about 5 minutes. Stir in peas. Season with salt and pepper, to taste.
• Stir in rice to coat with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 5 minutes.
• Pour in vegetable broth, add more salt to taste (I used ½ teaspoon), increase heat to medium-high and bring to boil.
• Reduce heat to low, cover, and cook until rice is tender and absorbed all liquid, about 16-18 minutes.
• Remove pan from heat and let sit covered for about 7-10 minutes.
• Remove lid and fluff rice using a fork.
• Stir in raisins and almonds.
• Optional: garnish with chopped parsley.

CASHEW RICE PILAF

Steps:

• In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.