Xinjiang Vegetarian Polo (Pilaf)
A meat-free version of Xinjiang's famous polo, with rice steamed together with carrots, onion, chickpeas and raisins.
✍️ Veg.Pub EditorialPublished 2026-05-25👁 63 views
Calories
470
kcal
Servings
2
Prep time
50
min
Diet
vegan
🧺 Ingredients
- Rice200g
- Carrots2
- Onion1
- Cooked chickpeas100g
- Raisins40g
- Vegetable oil3 tbsp
- Cumin seeds1 tsp
- Saltto taste
- Hot wateras needed
👩🍳 Steps
- 1Rinse the rice and soak 30 minutes; cut the carrots into thick sticks and slice the onion.
- 2Saute the onion in hot oil until golden, add the carrot sticks and cook until soft, then add cumin and salt.
- 3Stir in the chickpeas and raisins briefly, then add the drained rice and toss gently.
- 4Pour in hot water to about 1cm above the rice, bring to a boil, then cover and steam on low for 20 minutes.
- 5Turn off the heat and rest 10 minutes, then fold the rice and vegetables together from the bottom up.
📊 Nutrition
| Protein | 11g |
| Iron | 4mg |
| Calcium | 60mg |
| Fiber | 8g |
Introduction
Polo, Xinjiang's celebrated pilaf, is reimagined here without meat, steaming rice together with carrots, onion, chickpeas and raisins into fragrant, glistening, separate grains.
Wellness Benefits
- Carrots supply eye-supporting beta-carotene and aid the spleen, while chickpeas add plant protein and iron.
- Raisins replenish qi and blood, and cumin warms the stomach, disperses cold and aids digestion, welcome in autumn and winter.
Nutrition Highlights
- A balanced plate of complex carbohydrate, legume protein and fiber.
- Naturally sweet from carrots and raisins with no added sugar.
Tips
- Soak the rice first so the grains steam up fluffy and distinct.
- Rest the pilaf off the heat before fluffing it from the bottom up.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
