Vegetable Rice Pilaf

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Vegetable Rice Pilaf

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly together.

Vegetable Rice Pilaf

How to Make Vegetable Rice Pilaf

Heat the olive oil in a medium-sized saucepan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt, and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste, and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

Vegetable Rice Pilaf

Vegetable Rice Pilaf

Vegetable Rice Pilaf

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Sides
Cuisine: American
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

  • Saucepan

Ingredients

  • 2 tsp olive oil
  • ½ cup onion diced finely
  • ½ cup carrots diced finely
  • ½ cup celery diced finely
  • 2 tsp chicken bouillon granules
  • 1 cup of white jasmine rice
  • 1 ¾ cups of water
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp fresh parsley chopped

Instructions

  • Heat the olive oil in a medium-sized saucepan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt, and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes - don't remove the lid!
  • Fluff the rice with a fork, taste, and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.
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Pam

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22 Comments

  1. I’ve been making The Kitchen Witch’s Vegetable Pilaf for months now. My husband is hooked on it and we make it almost once a week. We like to have it with Stuffed Salmon. Eating it with the spinach really makes a well rounded flavorful meal. I would recommend this recipe to everyone.

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  11. I used to make Pilaf rice like this, but last week i tried a different way, i made the rice in the rice cooker, and i fried the onions/veg and spices, whatever i was going to put into the rice, and then when the rice was done, i mixed the two and just let them sit with the lid on (no heat), and it tasted just like when i make it the other way, just a lot quicker as you can pre-make the rice in a rice cooker, and just fry the veg 10 mins before you want to eat and mix them before serving.

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  20. This rice was a perfect accompaniment to some drumettes I marinated in an organic soy ginger sauce. It was so easy to make and delicious! Thank you for sharing :-). I will be trying more recipes you post.
    Valerie

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  21. 5 stars
    This rice is delicious and a colorful addition to any meal! Easy to make, so it will definitely be in my dinner rotation!

    Reply