A popular Indian rice dish. Also known as hato mugi, Job's tears—a healthy, gluten-free grain—is available in some health food stores and Asian markets.
Brown Rice Pulao
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Ingredients
- 1 cup brown basmati rice
- 1 cup Job's tears, or 1 more cup brown rice
- 3 tablespoons olive oil, ghee, or avocado oil, or a mixture
- 1 tablespoons cumin seeds
- 10 whole cloves
- 5 cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 4 cups water
- 2 cups frozen vegetable medley (corn, carrots, peas), not thawed
- 1/4-1/2 cup raisins
- pinch of salt optional
- additional oil or ghee optional
Instructions
- Wash rice and Job's tears in a strainer; set aside.
- Heat oil or ghee in a large pot or Dutch oven over medium heat. Add spices. Stir a few minutes, being careful not to burn spices. Add rice and Job's tears, and stir about 8 minutes.
- Carefully add water to rice mix (it will pop and splash). Bring to a boil, reduce heat to medium, cover, and cook for 45-55 minutes.
- Add frozen vegetables to rice and stir on medium-low heat. Stir in raisins and add a bit of salt and oil or ghee, if desired. Remove large spices before serving.
Recipe Notes
Nutrition Facts
Brown Rice Pulao
Amount Per Serving
Calories 258
% Daily Value*
Cholesterol 12mg
4%
Sodium 31mg
1%
Total Carbohydrates 47g
16%
Dietary Fiber 6g
24%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 258 cal, 21% fat cal, 6g fat, 3g sat fat, 12mg chol, 5g protein, 47g carb, 6g fiber, 31mg sodium
