Brown Rice Pilaf - How To Make Brown Rice Pilaf by Vicky Ratnani - Simple And Healthy Recipe

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are a cost-effective herb alternative.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell pepper is less expensive and has a similar texture.

Soak brown basmati rice before cooking.

Heat olive oil in a large pot.

Add whole spices: cinnamon, cloves, peppercorn, and star anise to the oil.

Add chopped vegetables to the pot and caramelize with the spices for about 20 seconds.

Add soaked brown basmati rice to the pot.

Season with a pinch of salt and a big pinch of garam masala.

Add cooked masoor dal to the mixture and stir well.

Pour in water, ensuring it is about two centimeters above the level of the rice.

Gently stir the mixture, being careful not to break the delicate rice grains.

Cover and let the rice cook for about 8 to 10 minutes until all the water is absorbed and the rice is fluffy.

Check that the vegetables are cooked but still have a nice bite to them.

Serve the pilaf topped with chopped parsley and sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens