Brown Rice Vegetable Pilaf Pulao (Glutenfree + Vegan)

Name: Brown Rice Vegetable Pilaf Pulao (Glutenfree & Vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Bay Leaf; 1 Tbsp Salt; 1 Tbsp Garam Masala; 1 Cup Brown Rice; 2 Cups Vegetable Stock (for cooking brown rice); 2 Tbsp Oil, can use olive or any light oil; 1 Large Onion, chopped; 1 Large Carrot, chopped *; 6-7 Stalks Green Beans **; 1 Cup Frozen Green Peas; 1/2 Cup Frozen Sweet Corn

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Brown Rice Vegetable Pilaf / Pulao (Glutenfree + Vegan): delicious, aromatic spices, colorful vegetables, and nutritious brown rice to create a delicious one-pot meal that can be enjoyed as a side dish or a main course.

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!!!

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Yield: 2 Adults

Brown Rice Vegetable Pilaf Pulao (Glutenfree & Vegan)

Brown Rice Vegetable Pilaf/Pulao (Glutenfree+Vegan) aromatic spices, colorful vegetables, and nutritious brown rice to create a delicious one-pot meal that can be enjoyed as a side dish or a main course.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 Cup Brown Rice
2 Cups Vegetable Stock (for cooking brown rice)
2 Tbsp Oil, can use olive or any light oil
1 Large Onion, chopped
1 Large Carrot, chopped *
6-7 Stalks Green Beans **
1 Cup Frozen Green Peas
1/2 Cup Frozen Sweet Corn

Seasoning:

1 Bay Leaf
1 Tbsp Salt
1 Tbsp Garam Masala

Instructions

Rinse the brown rice in cold water and drain.
In a large pressure cooker, heat the oil over medium heat.
Add the onion and saute for a minute.
Add the chopped carrot, beans, frozen green peas, frozen sweet corn, and seasonings, and cook for 2 minutes.
Add the brown rice and saute for 2 minutes (this brings out a smokey aroma and help cook the grain quicker).
Add the vegetable broth, and Stir to combine.
Cover with the lid and cook for 3-4 whistles (7 minutes).
Once, done, turn off the heat and let the pressure cooker cool. Then twist and remove the lid.
Fluff the rice with a fork and serve.

Here are the other utensils cooking time:

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.

Notes

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 3500mgCarbohydrates: 91gFiber: 24gSugar: 20gProtein: 18g

May 3, 2023

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