Start by rinsing the brown rice under cold water until the water runs clear, then set aside.
Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently ripple.
Add diced onion and minced garlic to the hot oil, sauté for about 3-4 minutes until fragrant and translucent, with a soft sizzle and a golden hue starting to form.
Stir in the ground cumin and turmeric, cooking for about 30 seconds until the spices release a warm, fragrant aroma and the oil turns a slight golden hue.
Add the chopped carrots and bell pepper to the pot, stirring well. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly and their edges begin to caramelize, releasing a sweet, smoky smell.
Pour in the rinsed brown rice, stirring to coat each grain with the spice and vegetable mixture. Cook for 2 minutes, allowing the rice to toast lightly and turn slightly translucent around the edges.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover with a lid, and simmer for about 40-45 minutes, or until the rice is tender and the liquid has mostly absorbed.
Halfway through cooking, check the rice. If it appears dry before the time is up, add a splash more broth or water, then cover and continue simmering.
When the rice is tender and the liquid is nearly gone, turn off the heat and let the pilaf rest, covered, for 10 minutes. This step helps the grains settle and become fluffy.
Stir in the frozen peas or spinach, allowing residual heat to wilt and brighten the greens, about 2-3 minutes.
Fluff the pilaf gently with a fork, season with salt and pepper to taste, and squeeze fresh lemon juice over the top for a bright finish. Serve hot and enjoy the colorful, nourishing flavors.
