One Pot Vegetable Pilaf
Vegan and Gluten-Free
Yield: 6-8 servings
Prep Time: 15 min
Cook Time: 25-30 min
Total Time: 45 min
Ingredients
1 1/2 tablespoon vegan butter1 1/2 teaspoon salt (more to taste, if desired)
2 tablespoon olive oil (divided)
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
1 1/2 tablespoon cajun seasoning
2 cups basmati rice (wash the rice by rinsing it in cold water until clear)
4 cups vegetable stock
1 medium yellow onion
2 heads of broccoli (finely chopped)
3 portobello mushrooms (de-stemmed, sliced)
4-5 cloves garlic (chopped)
1-2 bay leaves
Lemon juice (eyeball it)
Parsley for garnishing (optional)
Directions
Wash/prepare your veggies and garlic.
Mix the spices together in a small bowl.
In a medium-sized bowl, add your mushrooms, half the spice mix and half the olive oil. Stir to combine and set aside.
Heat up a large pot over medium heat and add the seasoned mushrooms. Cook the mushrooms for 2-3 minutes, cover the pot with a lid, and continue to cook the mushrooms for another 3 minutes. Remove the mushrooms from the pot and transfer them back into the bowl. You’ll notice some water from the mushrooms remain in the pot (leave this in there because it’ll add to the flavour!)
In the same pot, over medium heat, add the butter and let it melt. Add the remaining olive oil and stir to combine. When it’s heated up, add the onions and garlic, and cook for about 5 minutes until it soaks up the mushroom/spice flavour from earlier. Add the remaining spice mixture and the broccoli and mix everything together.
Add the washed basmati rice, vegetable stock, mushrooms, and bay leaves. Bring the pot to a low boil and cover and cook for 15 minutes.
Remove the lid, squeeze some lemon juice over top, and add parsley to garnish.
Remove the bay leaves before serving. Enjoy!
Notes
Add some Sriracha sauce on top for a spicier flavour.
You can easily try this recipe with other veggies of your choice.
Seasoned mushrooms, set aside in a medium bowl.
Step 5, pictured.