Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
Flavourful and playful pea pulao. Try saying that with a mouthful. Or don’t. Just focus on the sweet, soft onions and delicate flavours instead.
It’s a light dish, but you won’t feel hungry after. The fibre takes care of that. The dish itself has been around for thousands of years – it’s even mentioned in the histories of Alexander the Great.
So it must be…great!
It’s literally limitless in variety and could contain any number of a broad swathe of spices, along with whatever vegetables, dried fruits, meat or fish you fancy.
Ours is vegetarian of course, and can certainly be made vegan with the removal of the honey (replace it with agave nectar, or slow cook the onions).
Right now, our favourite variety is this pea version. It’s a dish of contrasts – green peas against sweet onions, crunchy peanuts against soft raisins, lemon against honey.
Health Benefits – Flavourful Pea Pulao with Lemon
This ancient dish is rammed with fibre. Just one serving contains nearly half a day’s recommended intake – and most Americans never reach their target.
Fibre is great in so many ways – not only does it keep you feeling full (so you eat less other shit), but it also protects against some of our biggest enemies – heart disease and diabetes (Life-Saving Fibre).
It contains no cholesterol but is very high in vitamin B6 (normally found in meat and fish), which is important for an active and healthy mind (Brainy B6).
Throw nearly two thirds of your vitamin C GDA into the mix as well and you’ve got a beast of healthy meal. No wonder it’s been eaten for centuries.
Flavourful Pea Pulao with Lemon
Ingredients
- ¾ cup basmati rice
- 1 onion
- 2 tbsp olive oil
- 2 tsp honey (or use maple syrup to make it vegan)
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp salt
- 1 cup peas
- 1 handful peanuts (deshelled)
- 1½ cup vegetable broth
- 3 tbsp lemon juice (or use orange juice)
- 1 tsp lemon zest (or orange zest. Best to use organic fruits here)
- 1 clove garlic
- ½ tsp pepper
- 2 tbsp vinegar
- ⅓ cup raisins
Instructions
- Dice the onion.
- Chuck the olive oil to the pot then the diced onion. Let it simmer a little.
- Add the honey, tumeric, cumin and salt. Stir.
- Add the peanuts, peas and raisins. Let is simmer for a minute or two.
- Add vegetable broth and the rice. Stir a little.
- Then stick the lid on top and let it simmer for about 15 minutes until the rice is done.
- Meanwhile get a bowl for the dressing.
- Grate in the garlic and lemon zest (make sure to wash the lemon well beforehand!).
- Add the lemon juice and vinegar.
- Add salt and pepper to taste.
- When the rice is done, you’re done. Add the dressing.
- Enjoy!
Yummy! This sounds fantastic.
Thanks Trinity 😀
I prepared this rice today. I followed the recipe to the point and it turned out great. It is excellent! Loved the flavour!
Hi Spela!
Thanks for giving this pulao a shot, definitely worth a try 😀
That reminds me I should make this more often again as well!
I prepared this rice today. It was good however it was to sweet ( I didn’t add maple syrup and reduced raisins).Definitely my winners are Chickpeas curry and Fake Lo Mein.
Oh no! The pea pulao is one of my personal faves – but I guess everybody likes it different! I normally put extra raisins in too :D. Thanks for writing Alice, I’m sure others will find the reduction ideas useful!
The whole family liked this delightful dish
That’s awesome to hear, Leanne! Definitely a good one 🙂
Very new to all this. Going to try eating more veggies less meat for a while ,in my late 60’s..saw you online so signed up for reg emails.
Sounds great, Kathy! Glad to have you with us 🙂
This dish with its lemony, tangy intensity just made my day!
Yay! I love this one too, Evi. And whenever I’m reminded about it I get a sudden urge to make it. I wonder if I have all the ingredients to hand now that you mention it 😀
Made this for dinner tonight for the first time and my 5 year old and 1 year old even loved it! Easy to make and so tasty!!
I didn’t have any peas (discovered this 1/2 thru making it – so much for mis en place!) so I used a very small head of cauliflower. Yummy! Thanks for the recipe.
Haha, yes, it’s always a surprise to find you’re out a key ingredient halfway through – I’ve done the same myself plenty of times! Cauli sounds like a great sub, I bet it worked well with the lemon. I’m glad you enjoyed it, Moo!
I made this tonight to go with my grilled tandoori inspired chicken and it was a hit! I did make some moderations which I think really worked well:
I really love Indian spices, so I added a tsp each of ground coriander seeds, caraway seeds, fennel seeds along with a bay leaf, a few cloves, a few green cardamom pods in addition to the cumin and tumeric, to my oil. I used grapeseed oil instead of olive oil. I fried the spices till everything smelled really fragrant, then I added my onion and about a tsp of fresh grated ginger as well and sauteed everything until the onions were soft. Instead of honey I used a little date syrup, and because my youngest hates peanuts I substituted them with almonds.
Everything else I kept the same. It was absolutely delicious!
Ah sounds lush! I’m also a big Indian spice fan (I tried chaat masala for the first time today and it was great). The subs you made for the pulao sounds great. Whenever I read a comment about this dish I get a craving for it. Glad you enjoyed it, and thanks for writing!