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Brown Rice Vegetable Pulao

Name: Brown Rice Vegetable Pulao
Total time: 45 min
Yield: 3 servings
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

You can never have too many hor d'oeuvre recipes, so give Brown Rice Vegetable Pulao a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 470 calories, 9g of protein, and 23g of fat per serving. This recipe serves 3 and costs 68 cents per serving.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

470 kcal

Calories

9 g

Protein

23 g

Fat

58 g

Carbs

Ingredients

For 3 servings

Estimated cost~€5.35 · ~€1.80/serving

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Instructions

1
Heat 2 tbsp of oil in a frying pan over medium heat.
2
Add the chopped onion and saute well till softened.
3
Add the celery, carrot, chilli, spring onions and almonds. Stir-fry for 2 minutes or until the vegetables are done.
4
Transfer to a bowl and set aside.
5
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.
6
Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.
7
Transfer to a warmed dish, garnish with leaves and serve.