Indian Main Courses

Vegan Rice Kale Pilaf – Rice Pulao/Pilaf with Kale, Cashews, Vegetables. Vegan, Glutenfree

Name: Vegan Rice Kale Pilaf – Rice Pulao/Pilaf with Kale, Cashews, Vegetables. Vegan, Glutenfree
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup long basmati rice rice; 1.5 cups water; 1 Tbsp oil; 1/2 teaspoon cumin seeds; 1 bay leaf; 1 green chili chopped; 3 garlic cloves chopped; 1/2 cup chopped onion; 1/4 cup chopped cashews; 1 cup chopped kale; 1/4 cup chopped carrots; 1/2 cup bell peppers; 1 teaspoon Pav bhaji masala (or garam masala or Biryani masala or other spice blend of choice); 3/4 teaspoon salt or to taste; pomegranate arils for garnish (optional)

Easy Rice Pilaf with veggies, nuts and kale. Use other grains of choice. Vegan gluten-free Recipe Kale is one confusing…

Ready 40 minutes
Serves 2 servings
Prep 15 minutes
Cook 25 minutes

Jump to the recipe

Vegan Rice Kale Pilaf – Rice Pulao/Pilaf with Kale, Cashews, Vegetables. Vegan, Glutenfree

Kale is one confusing green! Its almost like this gigantic green full of nutrients but so difficult to actually like. Use it in salads, soups smoothies, bake and make Chips, steam, cook on stove top and add to curries, pasta, rice. and you are good for the day. This cruciferous vegetable is rich in Vitamins K, A ,C, anti-oxidants, fibre, antinflammatory omega 3s and cancer preventing phytonutrients.

Recipe

Vegan Rice Kale Pilaf - Rice Pulao/Pilaf with Kale, Cashews, Vegetables

Easy Rice Pilaf with veggies, nuts and kale. Use other grains of choice. Vegan gluten-free Recipe

Serves 2 servings
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients

3/4 cup long basmati rice rice
1.5 cups water
1 Tbsp oil
1/2 teaspoon cumin seeds
1 bay leaf
1 green chili chopped
3 garlic cloves chopped
1/2 cup chopped onion
1/4 cup chopped cashews
1 cup chopped kale
1/4 cup chopped carrots
1/2 cup bell peppers
1 teaspoon Pav bhaji masala (or garam masala or Biryani masala or other spice blend of choice)
3/4 teaspoon salt or to taste
pomegranate arils for garnish (optional)

Instructions

1
Soak rice in enough water to cover and keep aside.
2
In a pressure cooker or saucepan, add oil and heat over medium.
3
When the oil is hot, add cumin seeds and cook for half a minute or until they change color.
4
Add in the bay leaf, green chili and garlic and cook for a minute till garlic is golden.
5
Add in the onions, mix and cook for 2-3 minutes
6
Add in the cashews, bell peppers, carrots, kale stems, any other veggies, and the spice blend. Mix and cook on low-medium, covered, for 7 minutes, stirring occasionally.
7
Add in the kale leaves, half the salt and mix well. Cover for another 2 minutes.
8
Add in the drained rice, water and salt. give it a mix and cook covered. 2 whistles in the pressure cooker. (2 minutes once the pressure reaches).
9
If cooking in a saucepan, cook over medium heat for 5 minutes. Reduce heat to medium low and cook for 10 to 12 minutes.
10
Garnish with pomegranate, cilantro and lemon juice.

Notes

You can also use other cooked grains for variation. Use about 3 cups cooked grains at step 8. Mix in with the veggies, cover and cook for 5 minutes. Nutritional values based on one serving