This easy vegetable pilau rice with carrots, broad beans and peas makes the most of summer produce when it's in season. Serve with new potatoes for a summer feast.
This vegetable pilau rice doesn't use a lot of spices or require any complicated cooking techniques and I've made it that way on purpose.
But for it to taste really good you do need to use delicious fresh vegetables.
Served with a side of herby new potatoes this really is summer perfection.
What kind of rice to use
This pilau rice dish is very versatile. I used brown rice.
However, if you prefer you could use basmati rice or even another grain such as buckwheat or quinoa.
- Add a can of chickpeas to this meal for some plant-based protein.
- Boil some new potatoes and mix with herbs, olive oil and salt.
- Cucumber and mint yoghurt raita is delicious on the side.
Double podding broad beans makes all the difference
It is absolutely worth taking the time to double pod your broad beans.
By double podding I mean removing the outer grey skin to reveal the bright green insides.
This adds a little time to the cooking process but makes them taste so much better that I promise you it's worth it.
Here's how to double pod broad beans.
Vegetable pilau rice is a great dish to make for kids because it's very adatable.
Make it with their favourite vegetables to be sure they'll try some. It's also a good chance to offer them something new.
So if they love carrots and peas but haven't yet tried broad beans this dish is a great way to do it
If your kids like this they might also like this easy veggie fried rice.
What is the difference between pilau, pulao and pilaf?
This is one of those questions that leads you disappearing down an internet rabbit hole when you try to find out.
The most simple explanation comes via Wikipedia, who say that pilau is the UK spelling and pilaf the US. Pulao seems to be the Indian spelling.
Whether you choose to call this delicious rice dish a vegetable pilau, pulao or pilaf I hope you love it!
If you like this you might like my vegan jambalaya.
How to make summer vegetable pilau rice
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Summer vegetable pilau rice
- 200 g brown rice white rice or other grains can also be used
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 onion sliced
- 2 cloves garlic finely chopped
- Thumb-sized piece ginger chopped
- ½ teaspoon turmeric
- 1 teaspoon chilli flakes optional
- 250 g fresh carrots peeled and chopped
- 3 tablespoons water
- 400 g broad beans unpodded weight, podded
- 200 g peas fresh or frozen
- Small handful fresh coriander (cilantro) leaves chopped (optional)
- Salt and pepper to taste (optional)
- First prepare your 400g broad beans. I prefer to double pod them.
- Cook 200g brown rice according to the packet instructions.
- Heat a tablespoon of sunflower oil in a large wok or frying pan over a medium heat.
- Add 1 teaspoon cumin seeds and fry for one minute.
- Add 1 sliced onion and stir fry for 5-10 minutes until soft. Add 2 cloves of chopped garlic and a thumb sized piece of chopped ginger and continue cooking for one minute.
- Stir through ½ teaspoon turmeric and 1 teaspoon chilli flakes (if using).
- Then add 250g chopped carrots and 3 tablespoons water. Stir well, reduce the heat to low and cover. Cook for 10 minutes or until the carrots are cooked.
- Add the prepared broad beans and 200g peas and continue to cook for 2 minutes.
- Add the cooked rice and a handful of chopped fresh coriander and stir well. Heat until warmed through.
- Season with salt and pepper to taste.
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