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vegetable pilaf with brown rice
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One-Pot Vegan Pilaf

Healthy one-pot vegan pilaf dish with brown rice, mushrooms and lots of spices. Use other veggies according to taste and season.
Course Pasta and Rice
Cuisine Indian
Keyword lentil pilaf, lentil rice dish, vegan pilaf, vegetable pilaf
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 172kcal
Author Adina

Ingredients

  • 1 cup brown rice
  • 1/2 cup brown lentils
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon fresh ginger grated
  • 2 medium carrots
  • 1 large red bell pepper
  • 1 medium zucchini about 200 g/ 7 oz
  • 10 mushrooms about 250 g/ 8.8 oz (Note 1)
  • 3 cups vegetable stock Note 2
  • ½ teaspoon turmeric
  • 1 ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder See note 3
  • ½ red chili flakes more to taste
  • 1 teaspoon fine sea salt or Kosher, more or less to taste
  • 1/4 teaspoon black pepper
  • a small bunch of chives or parsley

Instructions

  • Prepare: Wash and drain the rice and the lentils. Place them in a large heavy-bottomed pot or medium-sized Dutch oven.
  • Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.
  • Simmer: Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.
  • Check: If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don't find it necessary. Check to see that the rice and the lentils are tender; they should not become mushy.
  • Adjust the taste with salt and pepper, if necessary. Sprinkle with finely chopped chives or parsley before serving.

Notes

  1. You can vary the vegetables and use eggplants, zucchini, cauliflower, cabbage, peas, green beans, etc for a change.
  2. As much as required to fill about ¾ of the pot, the ingredients should be barely covered with stock.
  3. If the curry powder is hot, adjust the amount of chili flakes you are using.

Nutrition

Serving: 1/4 of the dish | Calories: 172kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 845mg | Fiber: 7g | Sugar: 7g