Vegetable  Rice Pilaf

Yield

6 people

Time

1 hour

Best vegetable rice pilaf - light and fluffy, easy to make one pot savory meal perfect for any night of the week. Naturally gluten free, vegan and good for you!

Ingredients

– 2 cups long grain brown rice or your favorite rice – 1 small yellow onion diced – 2 celery ribs chopped – 1 carrot diced – 1 red bell pepper diced (or 1.5 cups chopped mushrooms) – 2 bay leaves – 3.5 cups vegetable stock or water – 1.5 tsp onion powder – 1 Tbsp olive oil – 1 tsp sea salt or to taste – 1/2 cup Italian flat leaf parsley roughly chopped – 1 Tbsp celery flakes or dried lovage Optional – 1 Tbsp nutritional yeast optional – 1 pinch red chili flakes for heat

1. Place the brown rice in a mesh sieve and rinse under cold running water. Drain well and set aside.

2. Preheat a heavy bottom skillet over medium low heat with a drizzle of olive oil, about one tablespoon or so. Add the onion with a pinch of salt and sautee until translucent. Add the diced carrot and celery and cook until they begin to soften.

3. Add the brown rice to the skillet with the vegetables and stir well making sure to coat it all over. Toast for a few minutes then stir in the bell pepper, nutritional yeast, onion powder, salt and chili flakes.

4.  Pour in the vegetable stock or water and bring to a simmer. Add the bay leaves, half of the parsley and lovage or celery leaves. Cover with a lid and cook on medium low heat for 35 to 45 minutes according to the directions on the rice package you are using.

5.  Remove the pan of rice pilaf from heat but allow it to sit covered for 10 minutes to continue cooking in its own steam. (Do not remove the lid).

6.  Discard the bay leaf and use a fork to fluff up the rice pilaf. Mix in the remaining fresh parsley, adjust seasonings with salt and pepper and enjoy!

Thick Brush Stroke

Visit

Arrow

veggiesociety

100% Vegan ~ No animal products ever!