Vegetarian Epicure's Pilau
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 5 tablespoons butter or 5 tablespoons ghee
- 2 onions, chopped
- 2 bay leaves, crushed
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1 teaspoon fresh ginger, minced
- 1⁄2 cup potato, cut in small dice
- 1⁄2 cup cauliflower, coarsely chopped
- 1⁄2 cup peas
- 1⁄2 cup carrot, cut in small dice
- 1⁄2 cup green beans, cut in 1/2-inch pieces
- 1⁄2 cup summer squash, cut in small dice
- 1⁄2 cup green bell pepper, cut in small dice
- 2 1⁄2 cups long-grain white rice
- 1⁄2 teaspoon saffron thread
- 5 cups water
- 2 teaspoons salt
- 1⁄3 cup cashews, coarsely chopped
- 1⁄3 cup raisins
directions
- Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
- Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
- toss over medium heat for about 5 minutes, then add the water and salt.
- Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
- All the water should be absorbed.
- Add the cashews and raisins and gently mix everything together.
- spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
- Serve the pilau steaming hot from the casserole.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.