Hearty Winter Veggie Pilaf
Warm up your winter evenings with this Hearty Winter Veggie Pilaf, a soul-soothing, one-pot dish packed with vibrant seasonal vegetables and aromatic spices. Featuring tender carrots, parsnips, and butternut squash, this vegetarian recipe is balanced with fluffy, long-grain basmati rice infused with cumin, cinnamon, and turmeric. A finishing touch of fresh baby spinach adds a pop of color and nutrition, while optional garnishes like toasted slivered almonds and chopped parsley elevate the dish with crunch and freshness. Ready in under an hour, this comforting pilaf is perfect as a stand-alone meal or a flavorful side for any cozy dinner. A must-try for those seeking nutritious winter recipes with bold flavors and wholesome ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 cup butternut squash, peeled and cubed
- 2 cups baby spinach, roughly chopped
- 1 cup long-grain basmati rice
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons toasted slivered almonds (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrot, parsnip, and butternut squash to the skillet. Sauté for about 5-7 minutes until the vegetables start to soften.
Rinse the basmati rice under cold water until the water runs clear. Drain well.
Add the rice to the skillet and stir to coat each grain in the olive oil and mix it with the vegetables.
Sprinkle in the ground cumin, cinnamon, turmeric, salt, and black pepper. Stir to evenly distribute the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet or pot with a tight-fitting lid, and let it simmer for 18-20 minutes. Avoid opening the lid during this time.
After 18-20 minutes, check to make sure the rice is tender and the liquid is fully absorbed. If not, cook for an additional 2-3 minutes.
Remove the skillet from heat and gently fluff the pilaf with a fork.
Stir in the baby spinach while the pilaf is still hot, allowing it to wilt slightly.
Taste and adjust seasoning if necessary.
Garnish with toasted slivered almonds and chopped fresh parsley, if desired.
Serve warm and enjoy this hearty winter veggie pilaf!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 33.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3451 mg | 73% | |
*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.
