Indian-style Brown Rice Vegetable Pulao with Cucumber Salad

Best made with brown basmati rice, this pulao recipe can use any combination of vegetables including potatoes, peppers, parsnips, mushrooms and zucchini. Serves 2

For Cucumber Salad

1 cucumber, halved and sliced
2 tablespoons lemon juice
1 tablespoon, chopped cilantro

For Pulao

2½ cups brown basmati rice, cooked and hot
1 tablespoon canola oil
3 cloves garlic, minced
1 medium carrot, diced into 1-inch cubes
½ cup peas, frozen
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala (Indian spice blend)
½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons cilantro leaves, chopped

Chef’s note: Garam masala is an Indian spice blend available in the bulk section of grocery stores or at Indian stores. If unavailable, increasing the cumin and coriander by ¼ teaspoon will still yield a fragrant pulao.

Mix the cucumber, lemon and cilantro in a bowl for the cucumber salad. Let it stand for the flavors to blend.

Heat the canola oil in a skillet. Add minced garlic and sauté for 15 seconds. (Don’t let the garlic burn.) Add carrots and cook for 2-3 minutes. Stir in brown rice and frozen peas. Sprinkle the spices/salt and add 4-5 teaspoons of water/broth. Cook covered for 5 minutes on a low flame. Sprinkle lemon juice and cilantro over the rice. Serve hot with the cucumber salad.

Tagged as: brown rice, Gluten-Free, gluten-free recipe, Indian vegetarian recipes, rice recipes, whole grain recipes