Vegetable Rice Pilaf with Garam Masala

Butter infused with Garam Masala gets drizzled over this filling pilaf entrée to finish off this tasty dish!

Serves 6

Ingredients:

3 Tbs. canola oil, divided

1 red potato, peeled and diced (1 cup)

1 medium red bell pepper, diced (1 cup)

3 cloves garlic, minced (1 Tbs.)

1 ½ tsp. whole cumin seeds

1 ½ tsp. ground turmeric

¼ tsp. red pepper flakes

2 bay leaves

1 ½ cups broccoli florets

1 ½ cups cauliflower florets

1 cup fresh or frozen corn kernels

1 cup white basmati rice

¼ cup toasted slivered almonds, optional

1 ½ tsp. Garam Masala

1 ½ Tbs. melted butter or ghee

Instructions:

1. Heat large skillet over medium-high heat and add 2 Tbs. oil and potato. Cook for 2 minutes.

2. Add the bell pepper, and sauté for 6 minutes, or until diced potato is golden. Transfer to a bowl, and set aside.

3. Add the remaining 1 Tbs. oil, garlic, cumin, turmeric, red pepper flakes, and bay leaves to wok or skillet. Sauté for 30 seconds then add the broccoli, cauliflower, and corn, and sauté for another 30 seconds.

4. Add the rice and 2 cups water. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the liquid has been absorbed. Then remove from heat, and let stand for 2 minutes; then fluff with fork.

5. Stir in almonds, if using, and potato mixture. Mix Garam Masala with melted butter then drizzle over pilaf.