This fluffy and flavorful pilaf makes the perfect weeknight meal or side dish!
Table of Contents
Rice pilaf holds a venerable place in culinary history. It goes back, like, way back to the Persian Empire. I doubt King Xerxes would’ve ever thought I’d be making this once-royal dish on a Monday while I stream 30 Rock on Hulu. This dish has taken on several forms, spreading across continents, and our vegetable rice pilaf is no different. It’s a hearty and healthy side to practically any meal.
Vegetable pilaf can come off as bland or sodium-ridden, like the pre-boxed stuff you get at the grocery store. King Xerxes would not approve. However, this recipe is a vibrant medley of flavors. Even the simple act of toasting the rice with onions and garlic does a lot to boost the base flavor and aroma. The basil provides a subtle herbiness, while the chicken broth brings everything together. Watching your carbs? Try one of our many riced cauliflower recipes.
Is Vegetable Rice Pilaf Healthy?
Vegetable rice pilaf is a nutritious side dish, especially compared to other meal additions like creamy mashed potatoes and green bean casserole. This rice pilaf contains grains, vegetables, and healthy fats from olive oil, while peas and carrots add fiber and a host of vitamins and minerals. Want to make it even healthier? You could always trade the white rice for brown rice or even quinoa for a heartier option. Also, to vegan-ize this recipe, simply replace the chicken broth with vegetable broth.
What’s with the turmeric?
These days, I feel like everyone has heard of turmeric. People put it in tea lattes and even take it in pill form as part of their daily supplements. After all, turmeric is known as an anti-inflammatory and holds antioxidant properties. It’s flavorful, too, and mildly fragrant with a subtle ginger-esque kick. However, for this recipe, it’s also used for aesthetics. The spice’s beautiful golden color makes the rice look more appealing. The recipe only calls for ½ teaspoon, and trust me, that’s all you need. Another tip? Try not to spill this spice. It stains practically everything it touches, and it takes forever to remove, if it does at all. Despite this caveat, it’s a worthy addition to the pilaf.
INGREDIENTS
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1 cup white long-grain rice, uncooked
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil leaves, crushed
- 1/2 teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
INSTRUCTIONS
Sauté
Cook onions until soft.
Season
Toast rice with herbs and spices.
Simmer
Cook rice in broth, then add vegetables.
Devour!
FAQs & Tips
You can make this dish ahead of time and store it in the fridge for up to three days. It reheats well! Just add a bit of water, or better yet, some leftover broth so the rice doesn’t dry out.
Really, anything you want! I love to toss in zucchini, chopped bell peppers, and fresh corn when I can.
While I haven’t tried them, I’d wager they would. There might be slight differences in texture, but I don’t think the flavor would vary too much.
Serving Suggestions
Since this recipe is more carb-centric, I’d recommend pairing it with your favorite protein. It’s delightful with grilled meats and seafood. For red meat lovers, our instant pot steak is a quick and tasty choice. Another time-saving protein is this perfect poached fish recipe. Or, if you prefer something fancier, grilled lobster tail is a mouthwatering pick. Or just add some chicken!
Easy Vegetable Rice Pilaf
Ingredients
- 2 teaspoons olive oil
- 1/2 onion diced
- 1 cup white long-grain rice uncooked
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil leaves crushed
- 1/2 teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
Instructions
-
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
-
Stir in the uncooked rice and cook until it’s lightly toasted. Add the garlic salt, crushed basil leaves, and ground turmeric, stirring until the rice is evenly seasoned.
-
Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to a simmer, cover the skillet, and let it cook for 10 minutes.
-
Mix in the frozen peas and carrots, cover again, and continue to cook for another 10 minutes. Once done, fluff the rice with a fork before serving.
Nutrition
The post Vegetable Rice Pilaf appeared first on Food Faith Fitness.
