Description
This rice pilaf with vegetables is a fluffy, flavorful Mediterranean-inspired dish made with sautéed onions, garlic, carrots, zucchini, peas, and bell peppers simmered with long-grain rice in vegetable broth. Perfect as a healthy side dish or light vegetarian meal.
Ingredients
Scale
- 1 1/2 cups long-grain rice (basmati or jasmine)
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 zucchini, diced
- 1/2 cup peas
- 1/2 red bell pepper, diced
- 3 cups vegetable broth
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Rinse rice under cold water until water runs clear.
- Heat olive oil in a pot and sauté onion until soft.
- Add garlic and cook briefly.
- Stir in carrot, bell pepper, zucchini, and peas.
- Add drained rice and toast for 2–3 minutes.
- Pour in warm vegetable broth and add seasonings.
- Bring to a boil, then reduce heat and cover.
- Simmer for 15–18 minutes without stirring.
- Let rest covered for 10 minutes.
- Fluff with a fork and stir in parsley and lemon juice before serving.
Notes
Rinse rice well for fluffy texture. Do not stir while simmering. Store leftovers in the refrigerator up to 4 days. Reheat with a splash of water to restore moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg