Tasty, simple onion pulao with basmati rice and vegan ghee. Ready in 25 minutes. Includes your choice of parsley or wild gotu kola. Healthy and gluten-free.
While the rice drains, thinly slice green onions and chop gotu kola or parsley leaves fine.
Hold all of the chopped gotu kola or parsley aside to mix in after the rice cooks with green onions. Reserve ¼ cup of green onions to use as a garnish at serving time.
Heat ghee in a saucepan. Add washed rice and green onions. Cook over medium heat for 3-5 minutes. Stir rice and scrape the bottom often.
Add water and salt to the rice. Bring to a boil. Reduce heat, cover, and cook for 15 minutes or until most of the liquid is absorbed and the rice is still slightly firm.
Remove pan from heat. Stir in minced gotu kola or parsley, cover, and let sit for 5 minutes before serving.
Serve
Fluff rice with a fork and sprinkle with green onions. If desired, drizzle with vegan ghee.
Store
Green onion pulao keeps in the refrigerator in a covered container for one week or in the freezer for one month.
Notes
Recipe tipsRinse basmati rice in 3 washes of water, shake in a strainer, and drain well.Save time by slicing green onions and mincing gotu kola or parsley while the rice drains.Remove stems from gotu kola or parsley before measuring and chop very fine.Reserve ¼ cup of sliced green onions to sprinkle over pilaf before serving.Cook rice with green onions and wait until the end to stir in your chosen herb.Don't overcook the pulao. The grains should be firm and slightly undercooked when removed from heat.Rest rice in the pan with a lid on and off the heat for 5 minutes after stirring in herbs.Fluff pilaf with a long fork just before serving.