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Made with simple ingredients this golden rice pilaf is a vibrant and flavourful side or main dish. It's also easy to make and all cooked in one pan for a quick and healthy vegan weeknight meal. Recipe on thecookandhim.com | #pilaf #ricerecipes #ricedishes #indianfood #veganrecipes #veganmeal

Golden Rice Pilaf

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 3-4 servings

Ingredients

Pilaf:

  • 1 + 2/3 cups (300g) basmati rice
  • 1 tablespoon (15g) vegan butter
  • drizzle of oil
  • 1 large onion – peeled and thinly sliced
  • 3 cups (700ml) vegetable stock
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon turmeric
  • 1/3 cup (50g) sultanas

Toppings:

  • 1/2 cup (70g) cashew nuts (sub with flaked almonds)
  • 1/2 cup (125g) vegan yoghurt
  • 1 tablespoon (15g) tahini
  • 1 tablespoon fresh parsley – chopped (optional)
  • 1/2 lemon – juice only

Instructions

  1. Start by rinsing the rice for a few seconds - swirl under running cold water. Set aside to drain
  2. Heat the butter and oil in a large saute pan and cook the sliced onion over a medium heat for 10 minutes or until lightly golden
  3. Add the cinnamon, cumin, allspice, red pepper flakes and turmeric and stir for 1 minute
  4. Add the sultanas, rice and vegetable stock, stir well and pop on a lid. Cook on a high heat for 5 minutes
  5. While that's cooking toast the cashews in a dry frying pan - watch them carefully and toss frequently - until golden and toasted
  6. Turn the heat down on the pilaf, give a quick stir, replace the lid and cook for a further 5 minutes
  7. Mix together the yoghurt, tahini, lemon juice and fresh parsley in a small bowl
  8. Serve the rice topped with the yoghurt dressing and toasted cashews

Notes

  • Leave any leftovers to cool completely and store in the fridge in an airtight container

Recipe by The Cook & Him at https://thecookandhim.com/recipes/golden-rice-pilaf/