Creative Culinary Solutions

Vegan Spiced Jasmine Rice Pilaf

An easy side dish to kick your meal up a notch in color and flavor, this vegan rice pilaf is easy enough for a weeknight, and nice enough for a big dinner!

Difficulty: 10/20
Yield serving: 8
Preparation time: minutes
Cooking time: minutes
Vegan spiced jasmine rice pilaf

Difficulty

10/20

Yield serving

8

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 750 mL (3 cups) of prepared No-Chicken Soup Base, Plant-Based
  • 60 mL (4 tbsp) of olive oil
  • 1 medium onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 4 cloves of garlic, finely chopped
  • 3 mL (1/2 tsp) of ground coriander
  • 3 mL (1/2 tsp) of ground tumeric
  • 500 mL (2 cups) of jasmin rice
  • 125 mL (1/2 cup) of chopped unsalted, roasted almonds, divided
  • 60 mL (4 tbsp) of coarsely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper

Preparation

  • Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes.
  • Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
  • Add no-chicken soup base, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes.
  • Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
  • Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.

Ingredients

  • 750 mL (3 cups) of prepared No-Chicken Soup Base, Plant-Based
  • 60 mL (4 tbsp) of olive oil
  • 1 medium onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 4 cloves of garlic, finely chopped
  • 3 mL (1/2 tsp) of ground coriander
  • 3 mL (1/2 tsp) of ground tumeric
  • 500 mL (2 cups) of jasmin rice
  • 125 mL (1/2 cup) of chopped unsalted, roasted almonds, divided
  • 60 mL (4 tbsp) of coarsely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper

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