Golden turmeric and cumin bloom in the pan as onions soften and garlic turns fragrant, setting up a warmly spiced base for every grain of rice to toast in. A hit of cinnamon and black pepper adds depth without heaviness, and a slow simmer in vegetable broth pulls it all together into tender, fluffy grains. Sweet peas folded in at the end bring pops of color and a fresh bite, while a scatter of parsley finishes things with brightness. It's an easy, fragrant side that works with grain bowls, roasted vegetables, or a simple weeknight protein. This pilaf is a solid pick for anyone watching their added salt intake, since the flavor here comes from real toasted spices and aromatics rather than relying on salt to do the heavy lifting.
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Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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