Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Brown Rice Pilau


Brown Rice Pilau


  • 1-3/4 cups short-grain brown rice
  • 4 cups vegetable stock
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 hot pepper, minced
  • 1 teaspoon cumin seed, cracked
  • 1 teaspoon coriander seed, cracked
  • 3 cardamom pods, cracked
  • 1/4 cup slivered almonds
  • 1 teaspoon rosewater (optional)
  • 1 tablespoon non-margarine butter substitute
  • Salt and pepper to taste


  1. Pour the rice into a sauce pan, cover with an inch of stock, and add the bay leaves and cinnamon stick. Bring to a boil, reduce heat to medium-high, and simmer until the level of the stock becomes even with the level of the rice.  Once the stock is level with the rice, cover and reduce heat to low. Cook covered until the stock is absorbed and the rice is tender, about 20 minutes.
  2. While the rice is cooking, heat the oil in a large skillet over medium heat and slowly saute the onions until soft and fragrant.  Add garlic, ginger, hot pepper, cumin, coriander, and cardamon. Continue to saute over low heat for a few minutes then set aside until the rice is ready.
  3. Once the rice has finished cooking, transfer the rice to the saute of spices and combine thoroughly  Stir in almonds, rose water, and butter substitute.
  4. Season with salt and pepper to taste and serve warm.


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