Name: Curry Vegetable Pilaf Rice
Prep time: 15 min
Yield: 4 People
Cuisine: Turkish
Ingredients: 11.29 oz Basmati rice; 1 scallion; 5.64 oz zucchini; 2.82 oz carrots; 1 teaspoon curry; 20.29 oz vegetable broth; 3 extra virgin olive oil; 1 pinch salt

Tasty, light, and ready in just a few minutes, the curry vegetable pilaf rice is a colorful and inviting dish, perfect to enjoy on its own or to accompany oriental dishes like coconut milk chicken or curry shrimp. Pilaf rice is a preparation that involves absorption cooking, meaning the rice (usually basmati) is not boiled in plenty of boiling water, but cooked in a saucepan with an amount of liquid equal to double the volume of the rice, plus a fifth. Basically, for a 6.8 oz glass of rice, you need 15 oz of liquid (whether it be water or broth). The cooking takes place on low heat and with the lid on, until fully absorbed. This technique, of Turkish origin but widespread in many oriental cuisines, ensures well-separated grains full of flavor. The basic pilaf rice recipe (which you can find here) can be customized to taste: I, for example, added curry and diced vegetables, like carrots and zucchini, for a tasty and fragrant result. Curry vegetable pilaf rice is a great alternative to traditional first courses and also perfectly serves as a flavorful side dish for main courses rich in sauces and gravies. With its vibrant colors and intense spice aroma, it will conquer everyone at the table, making every meal a journey through the flavors of the East.
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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Turkish
Seasonality: All Seasons

178.09 Kcal

calories per serving

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Energy 178.09 (Kcal)
Carbohydrates 21.48 (g) of which sugars 1.89 (g)
Proteins 3.52 (g)
Fat 8.42 (g) of which saturated 1.09 (g)of which unsaturated 0.22 (g)
Fibers 1.98 (g)
Sodium 519.09 (mg)

Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Curry Vegetable Pilaf Rice

11.29 oz Basmati rice
1 scallion
5.64 oz zucchini
2.82 oz carrots
1 teaspoon curry
20.29 oz vegetable broth
3 extra virgin olive oil
1 pinch salt

Tools

1 Sieve
1 Cutting Board
1 Knife
1 Pan thick-bottomed with lid
1 Fork

How to Prepare Curry Vegetable Pilaf Rice

To prepare curry vegetable pilaf rice, start by putting the basmati rice in a sieve and rinsing it thoroughly under running water (1). This way, it will lose its starch and the grains will be more separated. Then take care of the vegetables: wash the scallion and slice the green part into rounds; set them aside because they will be used at the end, to garnish the dish. Slice the rest of the scallion (2) and then chop it finely (3).
Scrape the carrots and cut them into fairly small cubes (4). Wash and trim the zucchini and also cut them into cubes (5). In a large pan with a lid that fits perfectly, pour in the oil and add the scallion and curry. Sauté gently, being careful not to burn the scallion (6).
Then add the vegetables (7) and a pinch of salt. Let them cook over low heat for about 5 minutes, until they are soft (8). At this point, add the rice (9).
Immediately pour in 20.29 oz of boiling vegetable broth (10). Cover with the lid, adjust the flame to medium-low intensity, and cook for about ten minutes (also follow the instructions on the package) without ever opening the lid. At the end of the 10 minutes, turn off the heat and check that the rice has absorbed all the water (11). Let it rest covered for another 2-3 minutes, then fluff it with a fork (12).
Serve the curry vegetable pilaf rice immediately, garnished with the fresh scallion set aside; you can serve it as an unusual first course or as an accompaniment for oriental main dishes.