School pilaf

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School pilaf

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Adjust Servings:
1 cup uncooked Basmati rice
2 tablespoons Olive oil
1 teaspoon Garlic paste
1 cup Mexican Soy mince If you don't have Mexican or spicy soy mince, add one chilli pepper or a gallop of harissa
1 1/2 cup (cooked, in tomato sauce) Sweet bell peppers
To taste Salt and pepper
1/2 teaspoon ground Cinnamon
1 teaspoon Jamaican allspice
2 ground Clove
5 cups Water
To garnish:
Handful fresh Parsley

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Got leftovers to finish up? This pilaf is inspired to a popular recipe offered in US public schools and is the perfect comforting meal for when you feel lazy!

  • 35 minutes
  • Serves 4
  • Easy


  • To garnish:



In Chicago, public schools often offer this pilaf at their diners: it’s one of the students’ favourites, and it’s really easy to make at home, too. I spiced up the school version with some vegan Mexican-flavored soy mince, but if you don’t have it, you can had a gallop of harissa to the ingredients or flaked chilli peppers to your liking.

As one of the ingredients is sweet bell peppers in tomato sauce, you can use the leftovers from Italian peperonata, vegan chicken with peppers and polenta or piperrada vasca, but you can also use a ready-made sweet bell pepper tomato sauce.

Preparation is unattended for most of the cooking time, so it’s very practical for when you feel lazy and you don’t want to spend a lot of time cooking.

To prepare your school pilaf, heat the oil and garlic paste in a Dutch oven. Add the minced soy mince and cook it for a few minutes, then add all the other ingredients. Mix well, cover with a lid, and transfer to the pre-heated oven (350 F degrees). Cook for 30 minutes.

Take out of the oven, sprinkle with a little fresh parsley, and enjoy!

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3 minutes

Cook the soy mince

Pre-heat the oven to 350 F degrees. Heat the oil and the garlic paste in a Dutch oven. Add the soy mince and cook for 1-2 minutes, stirring.

2 minutes

Add all the ingredients

Add the remaining ingredients, and stir well. Cover with a fitting lid and put in the oven.

30 minutes


Bake for 30 minutes. Then, take the pot out of the oven and take the lid off. Allow to cool down for 1 minute.



Garnish your pilaf with a handful fresh parsley leaves and transfer to the serving plates.



Serve your pilaf hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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