This is an easy Vegetarian Rice Pilaf recipe. Sometimes you go to a nice restaurant and order an entree with rice on the side, and the rice in most cases is downright boring!
**You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.
Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.
Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.
Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.
Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.
Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.
Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.