Vegetable Rice Pilaf
Elevate your weeknight dinner game with this vibrant Vegetable Rice Pilaf, a colorful medley of fluffy long-grain white rice, tender sautéed vegetables, and aromatic spices like cumin and turmeric. Cooked in rich vegetable broth, each grain is infused with deep, savory flavor, while the addition of zucchini, red bell pepper, carrots, and sweet peas creates a symphony of texture and freshness. Perfect as a hearty side dish or a light vegetarian main course, this easy-to-make recipe is ready in just 40 minutes and comes together in a single saucepan for minimal cleanup. Garnish with a sprinkle of fresh parsley for a burst of color and herby finish, and serve it warm to enjoy its comforting, wholesome goodness.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 0.5 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and carrot to the pan. Sauté for 2-3 minutes until softened.
Stir in the garlic, red bell pepper, zucchini, ground cumin, and ground turmeric. Cook for another 2-3 minutes until the vegetables are slightly tender and fragrant.
Add the rinsed rice to the saucepan, stirring to coat it in the oil and spices. Cook for 1-2 minutes, allowing the rice to toast lightly.
Pour in the vegetable broth, and add salt and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the pan from heat and let the rice sit, covered, for 5 minutes.
Stir in the frozen peas (the residual heat will thaw them) and fluff the rice with a fork.
Transfer the rice pilaf to a serving dish and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 27.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2357 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.
