Easy Yellow Vegetable Pilau

VOLUNTEER NOTES – the vegetables will vary depending on what is available to harvest.

Ensure the rice is well rinsed. For every cup of rice add 2 cups liquid.

Encourage the children to use as much of the vegetable as possible. Any scraps are to be put in the green container to be given to the worms.

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What to collect

  • Colander
  • Chopping boards
  • Chefs knives
  • Peelers
  • wooden spoon
  • Large scanpan pot and lid
  • 2 bowls
  • Ramekin
  • Grater
  • Measuring cups and spoons
    4 serving bowls and spoons


  • 2 small onion finely chopped
  • 2 cloves garlic and small piece of ginger finely grated
  • 4 Tbsp canola oil
  • 3 tsp tumeric
  • 2 bay leaves
  • 1 Tbsp cumin seeds
  • 3 cloves
  • Cinnamon stick
  • 2 cardamom pods crushed
  • Carrots peeled and finely diced
  • Mixed greens from the garden finely shredded
  • Frozen peas and corn 2 cups total
  • 4 cups rice
  • 8 cups vegetable stock made to pack instructions


  1. Wash your rice in cold water till it runs clear. You will need to wash the rice at least 4 times.
  2. Peel and chop the onion finely, place into a small bowl.
  3. Peel and dice the carrots into a small dice, add to a separate bowl. Wash and shred the greens from the garden if using. Measure the frozen vegetables and add to the bowl.
  4. Grate the garlic and ginger and measure out the spices and place into a ramekin.
  5. Place the pot on to a medium high heat and add the canola oil. Once hot add the chopped onion and saute for a few minutes before adding the garlic and ginger and the spices.
  6. Make the vegetable stock according to the pack instructions.
  7. Add the rice and vegetables to the pot along with the vegetable stock, mix well, cover and cook till the water is absorbed, stirring occasionally.
  8. Season with salt and pepper and serve.