One-Pot Rice and Vegetable Pilaf

Instructions

1. 1

   Prepare and blanch the vegetables

   • Bring a medium pot of water to a rolling boil.
   • Add the diced carrots and cauliflower florets to the boiling water.
   • Blanch for 2-3 minutes to help reduce their potassium content.
   • Drain the vegetables well in a colander and set aside.
2. 2

   Sauté the aromatics and rice

   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the rinsed white rice, ground cumin, turmeric, and black pepper. Toast for 1 minute, stirring constantly.
3. 3

   Cook the pilaf

   • Add the blanched carrots and cauliflower, along with the diced red bell pepper, to the pot.
   • Pour in the water (or unsalted broth) and the 1/4 tsp of salt. Stir everything together.
   • Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer.
   • Cook for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
4. 4

   Rest and finish the dish

   • Turn off the heat and let the pilaf stand, covered, for 5 minutes. Do not lift the lid.
   • After resting, uncover the pot. Drizzle with fresh lemon juice.
   • Gently fluff the rice and vegetables with a fork.
   • Garnish with fresh parsley and serve warm.