Delicious Living
  • 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 )

Brown Rice Pulao

Kelly Corbet | Delicious Living
  • Serves: 8 people
  • Calories per serving: 258

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.

  1. Wash rice and Job's tears in a strainer; set aside.
  2. 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.
  3. 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.
  4. 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.

PER SERVING: 258 cal, 21% fat cal, 6g fat, 3g sat fat, 12mg chol, 5g protein, 47g carb, 6g fiber, 31mg sodium

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