Vegetable Rice Pilaf Recipe

Fluffy basmati rice with colorful vegetables, toasted for nutty flavor and simmered to perfection. A healthy Mediterranean-inspired side dish ready in 30 minutes.

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Course: Main Course (Vegetarian), Side Dish

Cuisine: Mediterranean, Middle Eastern

Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 40

Servings: servings

Calories: 280kcal

Cost: $8

Equipment

1 Heavy-bottomed pot/Dutch oven Even heat, prevents burning
1 Tight-fitting lid Essential for steam cooking
1 Fine-mesh strainer For rinsing rice thoroughly
1 Sharp knife For uniform vegetable cutting
1 Wooden spoon Won’t scratch pot
1 Large fork For fluffing rice
4 Warm bowls For serving

Ingredients

1 ½ cups basmati rice Long grain for fluffy texture
3 cups vegetable broth Low-sodium, warmed
2 tablespoon olive oil Richness + toasting rice
1 medium yellow onion Diced
2 medium carrots Diced small
2 stalks celery Diced
3 cloves garlic Minced
½ cup peas Frozen, add at end
1 bay leaf Subtle herbal note
1 teaspoon cumin Ground, earthy
½ teaspoon turmeric Golden color
salt & pepper To taste
2 tablespoon parsley Fresh, chopped

Instructions

Rinse rice until water runs clear (2–3 min). Dice vegetables, warm broth.
Heat oil, sauté onion 3–4 min. Add carrots + celery, cook 3–4 min. Stir in garlic, cumin, turmeric 30 sec.
Add rice, stir 2–3 min until lightly golden and crackling.
Add broth + bay leaf. Season. Cover, simmer 18–20 min. Add peas last 5 min.
Remove from heat, rest covered 10 min. Fluff with fork.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition