Greek Vegetable Pilaf
Bring the vibrant flavors of the Mediterranean to your table with this Greek Vegetable Pilaf, a wholesome and delicious one-pot wonder that’s perfect for busy weeknights or casual entertaining. This easy recipe combines long-grain rice simmered in fragrant vegetable broth with a medley of fresh vegetables like zucchini, tomato, red bell pepper, and peas, all infused with aromatic oregano and dill. A splash of lemon juice and a sprinkle of fresh parsley add a burst of brightness, while optional crumbled feta cheese lends a creamy, tangy finish. Ready in just 45 minutes, this vegetarian pilaf is as nourishing as it is flavorful, making it a fantastic option for a light main course or a hearty side dish. Serve it warm and transport your taste buds straight to the sunny shores of Greece!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 4 cloves, minced garlic
- 1 cup long-grain rice
- 2 cups low-sodium vegetable broth
- 1 medium, diced zucchini
- 1 large, diced tomato
- 1 medium, diced red bell pepper
- 0.5 cup frozen peas
- 1 teaspoon dried oregano
- 0.5 teaspoon dried dill
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- 0.33 cup, crumbled (optional) feta cheese
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pan or skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the long-grain rice and stir to coat it in the oil. Toast the rice for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth, bring it to a boil, then reduce the heat to low. Cover the pan with a lid and simmer for 10 minutes.
After 10 minutes, stir in the diced zucchini, tomato, and red bell pepper. Cover and continue to cook for 10 more minutes.
Add the frozen peas, dried oregano, and dried dill to the pan. Mix gently to combine.
Cook for an additional 5-7 minutes, or until the rice is tender and the liquid has been absorbed.
Stir in the fresh parsley and lemon juice. Season with salt and black pepper to taste.
Remove the pan from heat and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Serve warm, topped with crumbled feta cheese if desired. Enjoy your Greek Vegetable Pilaf!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6830 mg | 297% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 44.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 445 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
