Biryani-Inspired Vegetable Rice
Biryani-Inspired Vegetable Rice
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 476476 cal |
| pro | 17 g17g pro |
| total fat | 10 g10g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 82 g82g carb |
| fibre | 10 g10g fibre |
| chol | 0 mg0mg chol |
| sodium | 871 mg871mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 3535 iron |
| vit A | 106106 vit A |
| vit C | 4848 vit C |
| folate | 111111 folate |
- Cook time : 30 minutes
- Total time : PT30M
Watch how Canadian Living's Senior Food Specialist Alison Kent prepares this fragrant dish in our Test Kitchen video: Biryani-Inspired Vegetable Rice.
Ingredients
-
3/4 cup (175 mL) dried green_lentils
2 tbsp (25 mL) extra-virgin olive_oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp (15 mL) mild, medium or biryani_curry_paste
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) small cauliflower florets
1 cup (250 mL) basmati_rice
1/4 cup (50 mL) raisins
2-1/4 cups (550 mL) vegetable stock
1 cup (250 mL) green peas
1/4 cup (50 mL) toasted sliced almonds (optional)
Preparation
Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.
Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).
Additional information : Variation
Chicken Biryani: Omit cauliflower. Cube 2 boneless skinless chicken breasts (12 oz/375 g). Brown in 1 tbsp (15 mL) vegetable oil; remove and set aside. Return to pan along with rice.
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Sides; Vegetarian; Lactose-free; Curry; Lentils; Rice; Cauliflower; 500 calories;
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