Vegetable Rice Pilaf Recipe
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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, this dish is delicious served with a fresh tomato salad and crispy vegan chicken cutlets!
Vegetable Rice Pilaf
My go to weeknight meal this hearty rice pilaf recipe is brimming with flavor and can be adapted with the seasons. Expand on the base recipe with seasonal veggies, whatever is having a moment or needs using up in your kitchen.
Rinse the Rice
A really simple but important detail, rinsing the rice well will result in an extra fluffy pilaf with perfectly separated grains. Once removed from heat it’s important to let it rest covered and continue cooking in its own steam for 10 to 15 minutes or so. Fluff with a fork and enjoy hot.
Ingredient Notes + FAQ
- What is the best rice for pilaf? – Traditionally a long grain rice is used, I prefer a healthy whole grain variety like brown rice, (jasmine or basmati) or a wild rice mix. Short grain rice will also work but in my experience it won’t be quite as light and fluffy as a long grain. The rice can also be mixed with orzo pasta or broken up vermicelli noodles, lentils or farro.
- What makes rice a pilaf? – It’s all about the method of cooking. It starts by sauteeing onion and other veggies in a little olive oil before adding in the rinsed rice to coat and toast together with all those aromatics and fats before being boiled together in a seasoned broth. Toasting the rice grains brings out their nutty and earthy aroma and elevates the dish. In a nutshell, a pilaf is an upgraded rice dish but simple enough to throw together last minute on a weekday.
- Things to add to rice pilaf – Along with the onion you can add any root vegetables of your choosing together with some sweet dried fruit like chopped apricots, raisins, gooseberries or currents. You can also sautee mushrooms, green peas or fennel with all your aromatics and finish with toasted pine nuts, salted pistachios or almonds. Or give it a mediterranean flair with a sprinkle of vegan Greek feta crumbles and sliced black olives.
- Seasoning Variation – A saffron infused broth together with lemon peel and a couple of bay leaves will also lend a lovely flavor profile to your dish.
- Vegetable Broth – Use it if you like but there is a lot of flavor here so water works great, it’s what i use most of the times. Between the aromatics, spices and herbs the final flavor profile is absolutely lovely.
Serving Suggestions
- Fried Oyster Mushrooms
- Vegan Ribs
- Avocado Tomato Salad
- Vegan Caesar Salad
- Roasted Sweet Potatoes
- Pickled Red Onions
- Vegan Chicken Nuggets.
Vegan Rice Recipes
How to Make Vegetable Rice Pilaf
Vegetable Rice Pilaf
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!
Print Recipe
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
Instructions
- Place the brown rice in a mesh sieve and rinse well under cold running water. Drain and set aside.2 cups long grain brown rice
- Preheat a high sided 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.1 small yellow onion, 1 carrot, 1 Tbsp olive oil, 2 celery ribs
- 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.2 cups long grain brown rice, 1 red bell pepper, 1.5 tsp onion powder, 1 Tbsp celery flakes or dried lovage, 1 Tbsp nutritional yeast, 1 pinch red chili flakes for heat, 1 tsp sea salt
- Pour in the vegetable stock or water and bring to a boil. Add the bay leaves, half of the parsley and lovage or celery leaves. Adjust the heat to medium low keeping a constant bubble. Cover with a tight fitting lid and cook for 45 minutes or according to the directions on the rice package you are using.2 bay leaves, 3.5 cups vegetable stock or water, 1 Tbsp celery flakes or dried lovage, 1/2 cup Italian flat leaf parsley
- Turn off the heat but allow the pan to sit covered for 15 minutes to continue cooking in its own steam. (Do not remove the lid).
- 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!1/2 cup Italian flat leaf parsley
Video
Notes
- What is the best rice for pilaf? - Traditionally a long grain rice is used, I prefer a healthy whole grain variety like brown rice, (jasmine or basmati) or a wild rice mix. Short grain rice will also work but in my experience it won't be quite as light and fluffy as a long grain. The rice can also be mixed with orzo pasta or broken up vermicelli noodles, lentils or farro.
- What makes rice a pilaf? - It's all about the method of cooking. It starts by sauteeing onion and other veggies in a little olive oil before adding in the rinsed rice to coat and toast together with all those aromatics and fats before being boiled together in a seasoned broth. Toasting the rice grains brings out their nutty and earthy aroma and elevates the dish. In a nutshell, a pilaf is an upgraded rice dish but simple enough to throw together last minute on a weekday.
- Things to add to rice pilaf - Along with the onion you can add any root vegetables of your choosing together with some sweet dried fruit like chopped apricots, raisins, gooseberries or currents. You can also sautee mushrooms, green peas or fennel with all your aromatics and finish with toasted pine nuts, salted pistachios or almonds. Or give it a mediterranean flair with a sprinkle of vegan Greek feta crumbles and sliced black olives.
Nutrition
Calories: 276kcal | Carbohydrates: 53g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 417mg | Potassium: 315mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2761IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 2mg
Servings: 6 people
Calories: 276kcal
