Vegetable Rice Pilaf is a flavorful and colorful dish that makes a perfect side or light main course. This dish combines fluffy rice with sautéed vegetables like carrots, peas, and bell peppers, all cooked in a fragrant broth to enhance the flavor. The vegetables add both texture and brightness, while herbs like parsley or thyme bring freshness to the dish. Whether served alongside grilled meats, fish, or enjoyed on its own, this versatile pilaf is a wholesome and satisfying way to elevate a simple rice dish into something special.
Ingredients
- 1 cup long-grain rice (such as basmati or jasmine)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 1 carrot, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin (optional)
- 1 tbsp fresh parsley or thyme, chopped (optional)
Instructions
- Sauté the vegetables: In a medium saucepan, heat the olive oil or butter over medium heat. Add the chopped onion, carrot, and bell pepper, and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Toast the rice: Add the rice to the saucepan and stir to coat the grains with the oil and vegetables. Cook for 2 minutes, stirring occasionally, until the rice begins to turn lightly golden.
- Cook the pilaf: Pour in the broth, and add the peas, salt, pepper, and cumin (if using). Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff and serve: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork, and stir in fresh parsley or thyme if desired. Serve warm.
This Vegetable Rice Pilaf is a nutritious and versatile dish, perfect for pairing with your favorite entrees or enjoyed as a satisfying standalone meal.
