Brown Rice Vegetable Pilaf

🛒 Ingredients

• Brown Rice 200 g · 720 kcal
• Onion 150 g · 60 kcal
• Garlic 10 g · 15 kcal
• Carrots 120 g · 49 kcal
• Frozen Peas 150 g · 122 kcal
• Red Bell Pepper 150 g · 47 kcal
• Vegetable Broth 600 g · 30 kcal
• Olive Oil 30 g · 265 kcal
• Ground Cumin 2 g · 8 kcal
• Ground Turmeric 1 g · 4 kcal

👨‍🍳 Instructions

1. Rinse the brown rice thoroughly under cold water; set aside to drain. Chop the onion, mince the garlic, dice the carrots and bell pepper into small, uniform pieces.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic, diced carrots, and bell pepper. Cook for another 3-5 minutes, allowing the vegetables to soften slightly.
4. Add the drained brown rice, ground cumin, ground turmeric, salt, and black pepper to the pot. Stir well to coat the rice and vegetables with the spices.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until most of the liquid is absorbed and the rice is nearly tender.
6. Stir in the frozen peas. Cover and cook for another 5 minutes, allowing the peas to heat through and the remaining liquid to be absorbed. Fluff with a fork before serving warm.