Polynesian Inspired Vegetarian Pilau Recipes

SPICY TANZANIAN PILAU RICE

Steps:

• In a big pot, heat oil on medium heat.
• Add rice and onions. Stir until the translucent color of rice starts to turn white.
• Add garlic, ginger, and pilau masala. Keep stirring until the garlic is cooked.
• In a separate bowl, mix the coconut milk with 1⁄2 cup of chicken broth.
• Add the coconut mixture to the rice.
• Cover the pot and turn heat to the lowest settings. Adding chicken broth 1⁄2 cup at a time to the rice until it is cooked.

HAWAIIAN LUAU RICE

Steps:

• The day or two before, wash your rice thoroughly. Add 1 cup of basmati rice and 1.5 cups of water to your pan and cover and simmer for 12 minutes. Remove from heat and allow to sit for 10 minutes. Fluff rice with fork. One cup of basmati rice when cooked will yield about 2 and 3/4 cup rice. Allow rice to completely cool and place in the refrigerator over night. (You can use other leftover rice as well like Jasmine or short grain rice.)
• Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
• Toast the macadamia nuts in a dry pan until toasty. Chop coarsely. Set aside. (optional)
• Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden.
• Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve a little toasted coconut and green onions on the side for garnishing.
• Serve on plate and garnish with toasted crushed macademia nuts, toasted coconut and green onions. Enjoy!

TANZANIAN PILAU RICE

Steps:

• Gather the ingredients.
• In a heavy pot, heat the butter or ghee over medium heat and fry the onions until golden.
• Add the rice to the pot and stir until coated with the fat. Add the garlic and spices to the pot and and stir, allowing the spices to release their fragrance (about a minute).
• Stir in the coconut milk and vegetable stock or water, and bring to a boil.
• After 5 minutes, reduce the heat to low, cover firmly with a lid and allow the rice to cook for 15 minutes.
• Fluff the rice and serve hot to accompany curries and stews.

POLYNESIAN VEGETABLES

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

VEGGIE PILAF

Steps:

• Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
• Heat 2 tablespoons of oil in a large, wide, non-stick pan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
• Pour 300ml of water into a small pot, then add the stock concentrate and bring to a simmer over a medium heat.
• When the vegetables have softened, add the turmeric. Then add the rice. Finely grate in the lime zest and squeeze in the juice, stirring regularly.
• Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
• Meanwhile, put a medium non-stick frying pan over a medium heat, scatter in the pepitas and toast until lightly golden.
• Decant the yoghurt into a small bowl. Make the harissa into a paste with 2 teaspoons of water, then swirl through the yoghurt.
• Fluff up the rice with a fork, then divide between plates. Sprinkle the pepitas over the pilaf, then finely chop and scatter over the parsley. Serve with spoonfuls of the spicy yoghurt.

POLYNESIAN PEACH CHICKEN

Steps:

• Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
• After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.

VEGETABLE PILAU RICE

Steps:

• For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.
• For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
• Peel and finely grate the ginger.
• Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
• As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
• Add the turmeric and garam masala and stir for one minute.
• Add the ginger and saute, stirring, for another minute.
• Drain the rice and add it to the pan.
• Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.
• Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
• Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.

POLYNESIAN RICE

Steps:

• Combine all ingredients in rice cooker.
• Cook 20 minutes, or until rice is done.
• Fluff with a fork before serving.

EASY VEGETABLE PILAU RICE

Steps:

• Peel and dice the potatoes into 2cm chunks.
• Add the oil, mustard seeds, cloves and cinnamon sticks to a large saucepan over medium heat. Once the spices begin to crackle, add the diced potatoes along with 1/2 cup boiling water.
• Cover the pan, turn the heat down to medium-low, and allow the potatoes to steam for 5 minutes.
• Meanwhile, measure out the rice into a bowl and rinse it: cover with cold water and use your hand to 'stir' the rice until the water becomes opaque. Then drain this water away and repeat 1-2 more times. The final time, leave the rice in the water and allow it to soak.
• Once the potatoes are softened, add the frozen peas to the saucepan. Drain the rice and add to the pan along with 2 cups of boiling water.
• Add the spices: 1/4 tsp chilli powder, 1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp turmeric and 3/4 tsp salt. Stir to combine then turn the heat to low and simmer for 10-15 minutes.
• Stir the rice occasionally to prevent it sticking to the bottom of the pan. When most of the water has gone, taste the rice. If it is still chewy, add a further 1/2 cup of boiling water and cook until the rice is soft.
• Serve the pilau rice with lemon wedges and fresh coriander. Enjoy!

POLYNESIAN INSPIRED VEGETARIAN PILAU

Steps:

• In a large pan, saute peanuts in 1 Tbl. butter until toasty. Take out the peanuts and set them aside.
• To the butter in the pan add the grated ginger, the onion, along with another 1 Tbl. butter.Cook until the onions are translucent.
• Add the remaining butter, the chopped celery, carrot, and the diced green pepper. Cook until slightly tender.
• Add the rest of the ingredients, except for the rice. Bring just to a boil and then take off the heat.
• Stir in the cooked rice. Sprinkle toasted peanuts on top.

POLYNESIAN PORK TENDERLOIN

Steps:

• Brown pork well in heated oil at medium-high heat in large skillet. Remove pork; set aside. Reduce heat to medium. Add pepper strips,onion and garlic. Cook and stir for 2 minutes.
• Stir in soup,pineapple with juice,soy sauce and honey. Return pork to skillet. Heat to a boil. Cover and cook over low heat until pork is cooked through - about 5 minutes - stirring occasionally.
• Stir in rice and black pepper. Turn off heat and cover skillet. Let stand 10 minutes or until rice is tender. Stir gently before serving.

VEGETARIAN QUINOA PILAU RECIPE

Steps:

• Wash and trim ends of green beans. Add water and beans to small pan. Cover and steam on medium/high heat for 5 minutes. Once done, set aside
• If using canned black beans, drain and rinse and set aside
• Wash and dice tomatoes, pepper and chilli in small pieces and set aside
• Wash quinoa thoroughly several times, drain and set aside
• Wash and finely chop coriander and set aside
• Peel and chop onion and crush garlic. Heat oil in large pan, fry onion and garlic on medium heat until golden
• Add tomatoes, pepper, chilli and cook on high heat for 5 minutes, stirring continuously
• Add salt and dry spices. Mix well
• Stir in green beans, black beans, quinoa and stock. Bring to boil on high heat
• Reduce to a simmer, cover and cook for 10-15 mins, until quinoa is soft and fluffy
• Add lime juice and garnish with cilantro

VEGETARIAN RICE PILAF

Steps:

• In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
• Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 - 7 minutes.
• Add the rice and stir until coated.
• Increase the heat to medium-high.
• Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
• Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.

ASIAN RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

EASY VEG PILAU RICE RECIPE

Steps:

• Wash the rice at least 5 - 6 times until water runs clear. Soak them in enough water for 30 minutes. Drain the rice.
• Heat Unsalted Butter or Ghee in a medium sized pot. Add Bayleaf, cinnamon, cumin seeds, cardamoms, cloves and saute for 2 minutes, until fragrant.
• Add sliced white onions, green chilli (optional ) and cook them in low flame until soft and not brown.
• Add the drained rice and saute them for 2 minutes until rice is toasty and has coated with onions and spices.
• Add the vegetables and salt. Stir together for 1 minute.
• Add Water and bring it to boil. Cover with a lid and reduce the heat to the low setting. Cook for 8- 10 minutes or until all the water has been absorbed.
• Turn the heat off completely and leave the lid on the pot for another 5 minutes. Remove the lid, fluff the rice with fork and serve.