Rice Pilaf with Corn and Vegetables
1. Begin cooking the rice using your favorite method. Set aside.
2. Meanwhile, in a small saucepan, boil the water. Add the corn and carrots, and cook for 8 to 10 minutes, until tender. Drain and set aside.
3. In a heavy-bottom nonstick skillet or saucepan, heat the oil. Add the turmeric, jalapeno peppers, bell peppers, onions, garlic, cashews, cloves, and cinnamon sticks. Saute until the onions soften but maintain their shape. Turn off the heat.
4. Add the cooked vegetables and salt, and saute for 2 to 3 minutes. Add the cooked rice and mix thoroughly. Garnish with the cilantro and serve warm or at room temperature.
This pilaf is a savory marriage of rice and vegetables. Spices give the dish an assertive flavor.
PREPARATION TIME: 20 minutes COOKING TIME: 45 minutes SERVES: 4 to 6
Per Serving : 400 calories; 10g protein; 70g carbohydrates; 9g fat, 235mg sodium; 0mg cholesterol; 4g fiber
2 cups uncooked long-grain rice (or brown rice, if you prefer)
1 green bell pepper, seeded and thinly sliced
2 cups water
3 onions, peeled and thinly sliced
1 (17 oz.) can corn, or 1 (10 oz.) package frozen corn, or 1 cup fresh corn kernels
3 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch-long, thin strips
2 Tbsp. cashews, chopped
2 Tbsp. light vegetable oil
1/4 tsp. ground turmeric
2 (1-inch) cinnamon sticks
1-2 jalapeno peppers, seeded and thinly sliced, to taste
1/4 tsp. salt or to taste
1 Tbsp. chopped fresh cilantro