Pilaf the Party
Middle Eastern-Style Baked Rice with Roasted Garlic, Bell Pepper, and Broccoli
55 minutes
Serves 4
DinnerMiddle EasternVeganVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
This pilaf borrows from Middle Eastern traditions, where aromatic rice and slow-roasted garlic play starring roles. You'll learn how to coax out big flavor with low sodium by layering spices, roasting, and baking, all in one pan.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400 F. Arrange the whole garlic cloves on a small sheet of foil, drizzle with 1/2 tablespoon olive oil, wrap tightly, and roast for 25 minutes until soft.
- 02Meanwhile, heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and carrot, sauté for 4 minutes until starting to soften.
- 03Add the bell pepper and broccoli, and cook for 3 more minutes, stirring occasionally.
- 04Stir in cumin, coriander, paprika, and oregano. Cook for 1 minute until fragrant.
- 05Add the rinsed rice, stirring well to coat and toast for 2 minutes.
- 06Pour in the low-sodium vegetable broth and add black pepper. Bring to a simmer, then remove from heat.
- 07When the garlic is done, let it cool briefly, then squeeze the roasted cloves from their skins and mash lightly with a fork.
- 08Gently fold the mashed roasted garlic into the rice and vegetable mixture.
- 09Cover the skillet tightly with a lid (or foil if using a baking dish), and bake at 400 F for 25 minutes until rice is tender and liquid is absorbed.
- 10Remove from the oven and let rest, covered, for 10 minutes.
- 11Drizzle the lemon juice over the pilaf, fluff with a fork, and sprinkle with chopped parsley.
- 12Taste and add extra black pepper if desired. Serve hot, garnished with additional parsley if you're feeling fancy.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.