Serves: 5
Total Calories: 152

1/2 cup brown rice long-grain
sea salt to taste
1 teaspoon tumeric
2 ounces green beans fresh
1 carrot
1/3 cup peas shelled
1 onion
1 garlic clove
1 ginger root 1/4 to 1/2 inch piece
1 tomato
1 tablespoon margarine (vegan)
1 teaspoon coriander
1 teaspoon cumin ground
1/4 teaspoon garam masala
1/4 cup almonds slivered

Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them -- and the peas -- until just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350 degrees F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top.

Nutritional Facts:

Serves: 5
Total Calories: 152
Calories from Fat: 46

More Recipes from the Cook'n Vegetarian Cookbook:
Baked Bean Creole
Banda Kopir Tarkari (Bangladesh)
Bean Burritos with Salsa Mexicana
Black Beans & Rice
Brazil and Cashew Nut Roast with Chestnut Stuffing
Bulgur Pilaf
Bulgur and Walnut Loaf
Capetown Fruit & Vegetable Curry
Cauliflower and Red Lentil Curry
Cheddar-Olive Tart
Chestnut and Rice Savoury
Chestnut, Walnut & Red Wine Loaf
Chick Pea Loaf
Chickpeas Italienne
Chickpeas in Spicy Tahini Sauce
Cold Sichuan Noodles
Cumin Rice with Eggplant and Peppers
Curried Lentil Pie
Curried Lentils
Curried Rice And Lentils
Eggplant Lasanga
Fettuccine with Tomato-Avocado Sauce
Fettuccini Primavera
Fried Bean Curd with a Sweet & Sour Sauce
Fried Rice, Eggs and Vegetables
Gracia's Black Beans
Hominy Au Gratin
Huevos Ranchero Souffle
Jolof Rice
Kema
Lentil Dahl
Lentil-Nut Loaf
Lentils Ole
Millet Pilaf
Mince and Eggplant Casserole
Noodles and Cabbage
Oregon Palace Noodles
Oriental Grilled Vegetable Kabobs
Pasta Primavera
Pasta with Cherry Tomato Sauce
Pasta with Chunky Tomato Sauce
Peanut Buttery Stir-Fry
Pinto Stuffed Peppers
Rice Nut Loaf
Rice with Spinach, Herbs, and Cheese
Simple Tofu Vegetables
Slim Red and Green Pasta
Sloppy Joes
Spinach Mushroom Lasagna
Squash Spaghetti
Stir-Fried Vegetables with Tofu
Stuffed Butternut Squash
Stuffed Jumbo Shells
Sweet & Sour Lentils with Brown Rice
Tempeh and Mushroom Stew on a Mashed Potato Base
Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce
Tibetan Roast
Tofu Fajitas
Tofu Manicotti
Tofu Spaghetti Balls
Tomato Quiche
Tomato and Onion Pizza
Tony's Manicotti with Four Cheeses
Vegetable Paella I
Vegetable Pilau Special
Vegetable Saute with Miso Sauce over Linguine
Vegetarian Ma Po Tofu
Vegetarian Paella II
Vegetarian Pie
Veggie Garden Loaf
Walnut Rosemary Quinoa
Wild Rice Pilaf
Wild Rice With Mushrooms
Zucchini Lasagna