Brown Rice Vegetable Pilaf
One of my go-to one-pot meals especially on weekdays. It’s mixed with colorful veggies like carrots, green beans, onions, peas, and corn. For this particular recipe, I’m using ‘vegetable stock’ to add more flavor and taste. Hence, we are easy on seasonings too except the basic salt, garam masala, and bay leaf. I’m giving 3 different options to cook the veggie pilaf using a saucepan/pot, pressure cooker, or an instant pot below.
Brown Rice Vegetable Pulao Ingredients:
Here’s what you need and you can swap the vegetables with what you have in hand:
Brown Rice Vegetable Stock (for cooking brown rice) Oil can use olive or any light oil Onion Carrot Green Beans Frozen Green Peas Frozen Sweet Corn
Seasoning:
Bay Leaf Salt Garam Masala
How to Make Brown Rice Veggie Pilaf:
I’m using a pressure cooker to make this, however, it can be made in an instant pot or saucepan or pot too. We start by rinsing the brown rice with warm water to remove any husk or dirt. Then heat a pressure cooker (or saucepan/pot) and add oil. Saute onions first for a minute (to remove that raw onion smell). Add all the other veggies and seasonings, and saute for 2-3 minutes on medium heat (I’m using frozen peas + corn, without thawing as the heat melts the ice in a minute). Now, add rice and saute (this brings out the aromas of brown rice and helps in cooking faster). Add, the vegetable stalk and stir everything. Depending on cooking utensil: If using Pressure Cooker: cover the lid and cook till 3-4 whistles. Then cool to the touch and remove lid and serve. If using a Saucepan/Pot: cover the lid and cook for 30 mins to cook the rice completely (stir every 3 minutes to prevent burning). If using Insta-Pot: cover the lid and cook for 15 minutes and then cool off and serve.
Serving Suggestions:
This pilaf/pulao is good as is, but you can always serve it with: Salad Raita (Indian yogurt dip) Papad Pickles Chutneys Saalan Side Veggies Curry Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram Cauliflower Pulao | How to Make Cauliflower Pulao Pilaf Chickpea Quinoa Pilaf Pulao (Vegan & Glutenfree)
If using a Saucepan/Pot: cover the lid and cook for 30 mins to cook the rice completely (stir every 3 minutes to prevent burning). If using Insta-Pot: cover the lid and cook for 15 minutes and then cool off and serve. Carrot: you can use frozen or canned carrots too. Green Beans: you can use frozen or canned carrots too. Vegetable Stock: can use store-bought or homemade or use water. Frozen Vegetable Mix: you can use the frozen veggies mix instead of fresh ones too.
