Description
This vegetable rice pilaf is fluffy, aromatic, and loaded with colorful vegetables. A perfect side dish that pairs beautifully with chicken, fish, or can be enjoyed on its own for a light vegetarian meal.
Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine recommended)
- 2 cups vegetable broth (or chicken broth if preferred)
- 2 tablespoons butter or olive oil
- 1 small onion, finely diced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 stalk celery, diced
- ½ cup green peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon turmeric or cumin (optional, for flavor and color)
- Fresh parsley, chopped (for garnish)
- Zest of 1 lemon (optional, for brightness)
- Toasted almonds or pine nuts (optional, for garnish)
Instructions
Step 1: Prep
- Rinse 1 cup of rice.
- Dice 1 onion, 1 carrot, 1 bell pepper, 1 cup mushrooms, and 1 stalk celery.
- Heat 2 cups of broth until warm.
Step 2: Sauté Aromatics and Vegetables
- Heat 2 tablespoons butter or olive oil in a saucepan.
- Add onion and celery, sauté until translucent.
- Add carrot, bell pepper, and mushrooms; cook for 4–5 minutes.
Step 3: Toast the Rice
- Stir in rinsed rice.
- Toast for 2–3 minutes until fragrant and edges look translucent.
Step 4: Add Stock and Simmer
- Pour in 2 cups of warm broth.
- Season with 1 teaspoon salt, ½ teaspoon pepper, and optional spices (turmeric or cumin).
- Bring to boil, cover, and reduce heat to low. Simmer for 18 minutes (white rice).
Step 5: Rest and Fluff
- Turn off heat, leave covered for 10 minutes.
- Fluff gently with fork.
Finishing Touches
- Stir in fresh parsley and lemon zest.
- Garnish with toasted almonds or pine nuts if desired.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg