Vegetable Pilau Special

Recipe Ingredients

1/2 cup	80g / 2.8oz	Long-grain brown rice
		Sea salt to taste
1 teaspoon	5ml	Turmeric
2 oz	56g	Fresh green beans
1 oz	28g	Carrot (small)
1/3 cup	78ml	Shelled peas
1 cup	62g / 2.2oz	Onion (small)
1 cup	237ml	Garlic clove (small)
1		Ginger root - (1/4 to 1/2 inch)
1		Tomato (small)
1 tablespoon	15ml	Margarine - (vegan)
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Garam masala
1/4 cup	23g / 0.8oz	Slivered almonds

Recipe Instructions

Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the turmeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them -- and the peas -- until just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top.

Source:
* The Single Vegan - by Leah Leneman *

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