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