Pilaf with Ginger, Chilli and Peas

An aromatic vegetarian rice dish baked with turmeric, fresh peas, and finished with refreshing ginger juice and butter.

Vegetarian Healthy Quick Rice Pilaf

Estimated Nutrition

Calories

1475.2

kcal / serving

1475.2 kcal total

Carbs

249.5g

per serving

249.5 g total

Fat

38.6g

per serving

38.6 g total

Protein

31.4g

per serving

31.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

300

Basmati Rice

Liquids

600

Vegetable Stock

NutsSeeds

0.25

tsp

Turmeric

ground

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

finely chopped

piece

Red Chilli

finely chopped

Pea

removed from pods

Root Ginger

fresh, juiced

Method

Serve the pilaf on a plate.

Squeeze the juice from the grated ginger into the rice and stir.

Stir the peas and butter into the cooked rice.

Blanch the peas in boiling salted water for 3 minutes and drain.

Fry the onion and chilli in olive oil for 2 minutes until softened.

Preheat the oven to 180°C.

Cover with foil and bake for 10 minutes until liquid is absorbed.

Combine the onion mixture, rice, and stock in an ovenproof dish.

Add turmeric, salt, and pepper and fry for 1 minute.