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Brown Rice Vegetable Pulao

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.75

$0.75 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:63%

Spoonacular Score: 63%

 

Brown Rice Vegetable Pulao might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 475 calories, 9g of protein, and 24g of fat per serving. For 84 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of almonds, brown basmati rice, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Try vrat ke chawal ka pulao or samvat pulao | sama rice pulao, veg pulao or vegetable pulao , how to make veg pulao, and Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù for similar recipes.

Ingredients

Servings:
1 leaf
1 leaf fresh bay leaves
fresh bay leaves
6.17 oz
6.17 oz cooked brown rice
cooked brown rice
1
1  carrot
carrot
2
2  celery stalks
celery stalks
1 small
1 small green fresh chilly powder
green fresh chilly powder
2.65 oz
2.65 oz cooked red lentils
cooked red lentils
1
1  onion
onion
2 Tbsps
2 Tbsps fresh orange juice
fresh orange juice
some
some salt and pepper
salt and pepper
1
1  green spring onion
green spring onion
4 Tbsps
4 Tbsps vegetable oil
vegetable oil
2.71 fl. oz
2.71 fl. oz vegetable stock
vegetable stock
0.71 oz
0.71 oz whole almonds
whole almonds
1 leaf fresh bay leaves
1 leaf
fresh bay leaves
6.17 oz cooked brown rice
6.17 oz
cooked brown rice
1  carrot
1
carrot
2  celery stalks
2
celery stalks
1 small green fresh chilly powder
1 small
green fresh chilly powder
2.65 oz cooked red lentils
2.65 oz
cooked red lentils
1  onion
1
onion
2 Tbsps fresh orange juice
2 Tbsps
fresh orange juice
some salt and pepper
some
salt and pepper
1  green spring onion
1
green spring onion
4 Tbsps vegetable oil
4 Tbsps
vegetable oil
2.71 fl. oz vegetable stock
2.71 fl. oz
vegetable stock
0.71 oz whole almonds
0.71 oz
whole almonds

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  1. Heat 2 tbsp of oil in a frying pan over medium heat. Add the chopped onion and saute well till softened.
  2. 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.
  3. Add the remaining oil to the pan. Stir in the rice and lentils. Cook over medium heat, stirring for 2 minutes.
  4. Reduce the heat and stir in the veg stock and orange juice. Season with salt and pepper.
  5. Mix the already cooked vegetables to the pan. Toss with the rice for a few minutes until heated through.
  6. Transfer to a warmed dish, garnish with leaves and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
1 leave fresh bay leaves
175 grams cooked brown rice
1 carrot
2 celery stalks
75 grams cooked red lentils
1 onion
2 tablespoons fresh orange juice
1 green spring onion
4 tablespoons vegetable oil
80 milliliters vegetable stock
20 grams whole almonds
Price
$0.19
$0.56
$0.11
$0.03
$0.12
$0.24
$0.07
$0.08
$0.22
$0.26
$0.36
$2.24

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Disclaimer

Nutritional Information

Quickview
471 Calories
8g Protein
23g Total Fat
58g Carbs
20% Health Score
Limit These
Calories
471
24%

Fat
23g
37%

  Saturated Fat
15g
99%

Carbohydrates
58g
19%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
322mg
14%

Get Enough Of These
Protein
8g
18%

Manganese
2mg
129%

Vitamin A
3561IU
71%

Magnesium
119mg
30%

Phosphorus
253mg
25%

Fiber
6g
25%

Vitamin B1
0.34mg
23%

Vitamin B6
0.44mg
22%

Folate
78µg
20%

Vitamin E
2mg
18%

Vitamin B3
3mg
17%

Copper
0.33mg
16%

Vitamin K
16µg
16%

Iron
2mg
14%

Vitamin C
10mg
13%

Potassium
457mg
13%

Zinc
1mg
12%

Vitamin B5
1mg
12%

Vitamin B2
0.14mg
8%

Calcium
64mg
6%

Selenium
1µg
2%

covered percent of daily need

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