Brown Rice Vegetable Pulao

Brown Rice Vegetable Pulao

Brown Rice Vegetable Pulao

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   14 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 175 grams of cooked brown basmati rice
  • 1 carrot,coarsely grated
  • 2 celery stalks, sliced
  • 1 small fresh green chilly,deseeded and finely chopped
  • 75 grams of cooked red lentils
  • 1 onion, chopped
  • 2 tablespoons fresh orange juice
  • Salt and pepper as needed
  • 1 spring onion finely chopped including the green part
  • 4 tablespoons vegetable oil
  • 80 ml vegetable stock (if you have veg cubes,just drop it water to make stock)
  • 20 grams of whole almonds,sliced lengthways
  • Fresh leaves to garnish
Instructions

Heat 2 tbsp of oil in a frying pan over medium heat.

Add the chopped onion and saute well till softened.

Add the celery, carrot, chilli, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done.

Transfer to a bowl and set aside.

Add 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.

Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.

Transfer to a warmed dish, garnish with leaves and serve.

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