Vegetable Rice Pilaf

Vegetable Rice Pilaf

I wanted to find a vegetable rice pilaf 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-high 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; bring to a boil.  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

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

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-high 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; bring to a boil.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  
  • 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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Recipe Rating




24 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.

  2. 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.

  3. 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

  4. 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!

  5. I have a question about this recipe. Do you not bring it to a boil before turning down and covering? Cooking on medium heat, this was not boiling so was unsure about how you reduce heat to simmer and cover when it is not hot enough to boil? It was still good but I was just confused a bit. Thanks

    1. Dorothy,

      Thank you for letting me know that my instructions weren’t clear enough. I have corrected the recipe. I hope you enjoyed this rice.

      -Pam