Veggie Rice Pilaf
Elevate your mealtime with this vibrant and flavor-packed Veggie Rice Pilaf, a one-pot recipe that brings together fluffy long-grain rice, colorful vegetables, and aromatic spices for a dish that’s as nourishing as it is delicious. Sautéed onions, garlic, and a hint of butter provide a savory base, while cumin and turmeric lend warm, earthy notes that beautifully complement the sweet bursts of diced carrot, red bell pepper, zucchini, and peas. Finished with fresh parsley, zesty lemon juice, and a fragrant zest, this pilaf is a perfect side or standalone meal that’s quick to prepare in just 45 minutes. Ideal for weeknight dinners or meal prep, this wholesome dish is packed with nutrients, flavor, and a pop of color that will brighten your table. Vegan-friendly and endlessly versatile, this Veggie Rice Pilaf pairs wonderfully with roasted meats, grilled fish, or a simple green salad. Keep things healthy, vibrant, and satisfying with this go-to rice recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 0.5 cups frozen peas
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
Heat the olive oil and unsalted butter in a large skillet or saucepan over medium heat.
Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the rice and cook for 2-3 minutes, allowing it to toast slightly and absorb the flavors.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and stir in the diced carrot, red bell pepper, zucchini, ground cumin, ground turmeric, salt, and black pepper.
Cover the skillet or saucepan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed.
Gently stir in the frozen peas and cook for an additional 2 minutes, allowing them to heat through.
Remove the skillet or saucepan from the heat and let the pilaf rest, covered, for 5 minutes.
Fluff the rice gently with a fork, then stir in the fresh parsley, lemon zest, and lemon juice.
Serve warm and enjoy your Veggie Rice Pilaf!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 27.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2351 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.
