Vegetable Rice Pilaf
I wanted to find a quick and easy vegetable rice pilaf recipe. Â I adapted this recipe from The Kitchen Witch a little bit because I didn’t have spinach on hand. Â It was a nice change from regular rice, and I appreciated that it included vegetables in the mix. Â My son especially liked this rice and had second helpings. Â This simple rice side dish paired nicely with Dijon and Panko-Crusted Salmon and roasted asparagus.
Vegetable Rice Pilaf
Ingredients:
- 2 tsp butter or 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
- 1¾ cups of water
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
How to Make Vegetable Rice Pilaf
Heat the olive oil in a medium-sized saucepan over medium-high heat. Â 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, then stir and bring to a boil.
Cover with a lid and reduce the heat to a simmer; cook UNDISTURBED 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. Â Toss in the parsley and mix. Â Serve immediately. Â Enjoy.
Equipment
Ingredients
- 2 tsp butter or 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
- 1¾ 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, then stir and bring to a boil. Â
- Cover with a lid and reduce the heat to a simmer; cook UNDISTURBED 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.
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.
Love this rice look stunning Pam!
I love quick and easy dishes! And this would be the absolute perfect side dish to almost anything!
It looks tasty!
Delicious,colorful, tasty and healthy!
Today you can also find rice in “Mi cocina”…. “Your kitchen” in Spain.
Wow…this rice looks so delicious. It’s the perfect side dish for just about everything!
I seldom cook regular rice, I much prefer it spiced up a bit. This sounds delicious. Take care Diane
Hi Pam,
Your rice looks so fluffy, light and yummy, that I just want to grab a fork and tuck in!!
Cheers,
Lia.
Simple and perfect… enough said!
i love the idea of sneaking vegetables, as well as all of that great flavor into your rice. deliicous!
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.
I like the addition of veggies to your rice. Glad to hear that your son went back for seconds; that’s a sure positive vote!
This sounds very good, something I would definitely like.
Perfect homemade side dish with some grilled chicken!
It’s so fluffy!
Quick, easy, delicious!!!
Healthy and very tasty!
Your pilaf looks so light and fluffy. Colorful too.
I love a good rice dish and this one sounds delicious.
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
This rice is delicious and a colorful addition to any meal! Easy to make, so it will definitely be in my dinner rotation!
Kelli,
Thanks for letting me know. I’m so glad you liked it.
-Pam
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
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
Your instructions are duplicative on this page (for vegetable rice pilaf). Surely you don’t mean to cover twice and cook twice for 20 minutes (40 in total)….
3. 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.
4. Cover with a lid and reduce heat to simmer; cook for 20 minutes.
Anna,
Thanks for catching that! The recipe has been corrected.
-Pam
I make this once a week, it’s so versatile, you can use it with beef, chicken, pork fish, you can also make fried rice with us, this is a fantastic recipe. The only thing I did differently was add fresh garlic, and instead of water I used vegetable broth
Dawn,
I’m so glad you like this recipe–your adaptions sound great. Thanks for taking the time to let me know.
-Pam