Ingredients Jump to Instructions ↓

  1. 1/2 c Long-grain brown rice Sea salt to taste

  2. 1 ts Tumeric

  3. 2 oz Fresh green beans

  4. 1 sm Carrot

  5. 1/3 c Shelled peas

  6. 1 sm Onion

  7. 1 sm Garlic clove

  8. 1 Piece ginger root - (1/4 to 1/2 inch)

  9. 1 sm Tomato

  10. 1 tb Margarine (vegan)

  11. 1 ts Coriander

  12. 1 ts Ground cumin

  13. 1/4 ts Garam masala

  14. 1/4 c Slivered almonds

Instructions Jump to Ingredients ↑

  1. Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes. Meanwhile, chop the beans and carrot. Steam them — and the peas — until just tender. Drain and set aside. Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato. Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables. Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350 degrees F (180 C) Gas Mark 4 for about half an hour. Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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