Rice and Veggie Pilaf
Elevate your weeknight dinners with this vibrant and fragrant Rice and Veggie Pilaf, a wholesome one-pot dish packed with sautéed onions, garlic, and colorful vegetables like carrots, red bell peppers, and zucchini. Toasted white rice is simmered in savory vegetable broth and seasoned with warm spices, including cumin and coriander, creating a comforting and aromatic base. Frozen peas, fresh parsley, and a splash of zesty lemon juice are stirred in at the end, adding bursts of freshness and brightness to every bite. Ready in under an hour, this versatile recipe is perfect as a hearty vegetarian side dish or a light main course. It's an easy, flavorful way to add more veggies to your meal rotation while keeping things simple and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup white rice
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced carrot, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the white rice, ensuring it is well coated with the oil and mixed with the vegetables.
Add the ground cumin, ground coriander, salt, and black pepper. Stir to combine and toast the spices for 1-2 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet or saucepan with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid removing the lid during this time.
Remove the pilaf from heat and let it rest, covered, for 5 minutes.
Uncover and gently fluff the rice with a fork. Stir in the frozen peas (which will thaw from the heat of the dish), fresh parsley, and lemon juice.
Taste and adjust seasoning if needed. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2368 mg | 50% | |
*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.
