Brown Rice Vegetable Pulao
You can never have too many hor d'oeuvre recipes, so give Brown Rice Vegetable Pulao a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 470 calories, 9g of protein, and 23g of fat per serving. This recipe serves 3 and costs 68 cents per serving. This recipe is liked by 2 foodies and cooks. If you have spring onion including the part, lentils, chilly, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 64%, this dish is solid. If you like this recipe, you might also like recipes such as Brown Rice Vegetable Pulao, vrat ke chawal ka pulao or samvat pulao | sama rice pulao, and vrat ke chawal ka pulao or samvat pulao | sama rice pulao.
Ingredients
brown basmati rice
175 grams
carrot
1
celery stalks
2
chilly
1 small
lentils
75 grams
onion
1
orange juice
2 tablespoons
salt and pepper
3 servings
spring onion including the part
1
vegetable oil
4 tablespoons
vegetable stock
80 ml
almonds
20 grams
to garnish
1 leaves
Cooking in Steps
-
1Heat 2 tbsp of oil in a frying pan over medium heat.
cooking oil
frying pan -
2Add the chopped onion and saute well till softened.
onion
-
3Add the celery, carrot, chilli, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done.
spring onions
vegetable
almonds
carrot
celery
chili pepper
-
4Transfer to a bowl and set aside.
bowl -
5Add the remaining oil to the pan. Stir in the rice and lentils. Cook over medium heat, stirring for 2 minutes.Reduce the heat and stir in the veg stock and orange juice. Season with salt and pepper.
salt and pepper
orange juice
lentils
stock
rice
cooking oil
frying pan -
6Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.
vegetable
rice
frying pan -
7Transfer to a warmed dish, garnish with leaves and serve.