Springtime Garden Pilaf
Bursting with vibrant vegetables and zesty citrus, Springtime Garden Pilaf is a fresh and flavorful dish perfect for welcoming the season. This one-pan recipe combines tender basmati rice with a medley of colorful veggies, including zucchini, asparagus, peas, and carrots, all simmered in aromatic vegetable broth. A hint of dried thyme enhances the earthy flavors, while fresh parsley, bright lemon zest, and a squeeze of lemon juice add a sunny finish. Ready in just 40 minutes, this dish is a versatile addition to your table—serve it as a light vegetarian main course or a refreshing side to complement any meal. Packed with wholesome goodness, this spring-inspired pilaf is both satisfying and simple to prepare.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup fresh asparagus, chopped into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup basmati rice
- 2 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until it starts to soften.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrot, zucchini, and asparagus to the pan. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Rinse the basmati rice under cold water until the water runs clear. Drain well.
Add the rinsed rice to the skillet and stir to coat it evenly with the oil and vegetables.
Pour in the vegetable broth, then stir in the fresh peas, dried thyme, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Let the pilaf cook undisturbed for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat and let it sit, covered, for 5 minutes.
Fluff the pilaf with a fork, then stir in the fresh parsley, lemon zest, and lemon juice.
Taste and adjust seasoning if needed.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 641 mg | 14% | |
*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.
