Pea and Carrot Pilaf with Basmati Rice

Ingredients

• Lemon juice (1 tablespoon)
• Fresh cilantro (1/4 cup, finely chopped)
• Salt (to taste)
• Vegetable broth (2 cups)
• Bay leaf (1)
• Cinnamon stick (1)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Ginger (1 inch piece, grated)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Carrots (2 medium, diced)
• Peas (1 cup, frozen)
• Basmati rice (1 cup)

Instructions

1. Begin by thoroughly rinsing the basmati rice under cold water until the water runs clear. Drain and set aside.
2. Heat a dash of oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf. Allow them to cook for about a minute until they release their aromatic fragrance.
3. To the pan, add the finely chopped onion, minced garlic, and freshly grated ginger. Sauté these ingredients until the onion becomes translucent.
4. Next, add the diced carrots and frozen peas to the pan. Continue to cook for a few minutes until the vegetables begin to soften.
5. Now, add the rinsed basmati rice to the pan and stir well, ensuring the rice is well coated with the aromatic spices and sautéed vegetables.
6. Pour in the vegetable broth, add the turmeric powder, and season with salt to your liking.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the rice is fully cooked and the liquid has been absorbed.
8. Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and become fluffy.
9. Finally, fluff the rice with a fork and stir in the finely chopped fresh cilantro and lemon juice, which adds a refreshing citrusy tang to the pilaf.
10. Serve the pea and carrot pilaf hot as a delightful side dish that pairs well with a variety of main courses, or enjoy it as a light vegetarian meal on its own.