Soynut Cilantro Rice Pilaf

Bring water to a boil in a large saucepan or rice cooker over medium-high heat.

Add long-grain rice and stir to combine, then reduce heat to low and cover tightly. Simmer until rice is tender and water is absorbed, about 18-20 minutes.

Dice the onion and sweet red pepper into uniform pieces, and thinly slice the carrots.

In a large skillet or wok, lightly sauté the onion over medium heat for 2 minutes until fragrant.

Add the minced garlic and ginger, stirring constantly for 30 seconds until aromatic.

Add the carrots, diced red pepper, and thawed broccoli to the skillet, stirring frequently for 4-5 minutes until vegetables are tender-crisp.

Pour the soynut butter mixture into the skillet and stir well to coat all vegetables evenly.

Add the cooked rice to the skillet with the vegetables and soynut sauce, gently folding everything together until well combined, about 1-2 minutes.

Remove from heat and stir in the fresh chopped cilantro just before serving.

Divide the pilaf into four equal portions and serve warm.