Pilaf Medley

15 ingredients
12 steps

Ingredients

  • 2 cups uncooked long-grain rice
  • 1 green bell pepper, seeded and thinly sliced
  • 2 cups water
  • 3 onions, peeled and thinly sliced
  • 1 (17 ounce) can corn
  • 2 carrots, peeled and cut into 1-inch long thin strips
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons light vegetable oil
  • 2 tablespoons cashews, chopped
  • 2 cloves
  • 14 teaspoon ground turmeric
  • 2 cinnamon sticks
  • 1 jalapeno pepper, seeded and thinly sliced
  • 14 teaspoon salt
  • 1 tablespoon chopped fresh cilantro

Directions

  1. 1
    Begin by cooking the rice following your normal method.
  2. 2
    Set aside.
  3. 3
    Meanwhile, in a small saucepan, boil the water.
  4. 4
    Add the corn and carrots and cook for 8-10 minutes, until tender.
  5. 5
    Drain and set aside.
  6. 6
    In a heavy non-stick pan heat the oil.
  7. 7
    Add the turmeric, jalapeno peppers, bell peppers, onions, cashewnuts, onions, garlic, cloves and cinnamon sticks.
  8. 8
    Saute until the onions soften.
  9. 9
    Turn off the heat.
  10. 10
    Add the cooked vegetables and salt, saute for 3 minutes.
  11. 11
    Add the cooked rice and mix very nicely.
  12. 12
    Garnish with the cilantro and serve hot!

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