This vegetable rice pilaf recipe is a crowd-pleasing dish perfect for any occasion. Packed with colourful veggies and fragrant spices, it's a nutritious and flavourful addition to your dinner table.
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Vegetable rice pilaf, pilau or pulao, is a flavourful dish enjoyed for centuries in various cultures worldwide. Its origins can be traced back to the ancient Persians, who used rice as a staple food and combined it with spices and vegetables to create a hearty and nutritious meal.
Over time, the recipe for vegetable rice pilaf has been adapted and evolved in different regions, with each culture adding its unique blend of herbs and spices. This dish remains a popular side dish and main course in many cuisines, including Indian, Middle Eastern, and Mediterranean.
This vegetable rice pilaf recipe is a modern take on this classic dish, combining a variety of colourful vegetables and aromatic spices to create a delicious and healthy meal. Whether you're a vegetarian, health-conscious eater, or simply looking to add flavour to your meals, this recipe will become a staple in your kitchen. So, give it a try and savour the taste of this timeless dish!
Ingredients
From the ingredients used in this vegetable rice pilaf recipe, I will get three or four servings, and they were chosen for a few reasons:
- 1.5 cups Rice: Rice is the main ingredient in pilaf and provides a good source of carbohydrates. Long-grain white rice was chosen for its fluffy and tender texture when cooked.
- One carrot: Carrots add a sweet flavour and a pop of colour to the dish. They also contain essential nutrients such as vitamin A, fibre, and potassium.
- One leek: Leeks have a mild onion-like flavour that adds depth to the dish. They are also a good source of vitamin K and vitamin C.
- Two peppers: Red and green peppers add a vibrant colour and a sweet flavour to the dish. They are also rich in vitamin C, vitamin A, and antioxidants.
- 3 cups water or vegetable broth.
- Spices: The spices used in this recipe, such as sea salt and black pepper, add taste and aromatic flavour.
- Three tablespoon of Sunflower Oil or other vegetable oils.
How to Make the Vegetable Rice Pilaf Recipe?
I will show you step by step how you can quickly cook this recipe, or you can watch this in the video below.
Preparing the Ingredients
As always, I prepare the ingredients first and start with the leeks. After washing it well, especially between the leaves, I split it and sliced it thinly.
I will cut the red and green peppers into slices and then into one centimetre thick small cubes.
As with the carrots, cut them into quarters first and then into cubes, the same size as the peppers.
Soteing the Vegetables
Heat three tablespoons of sunflower oil in a larger pan and put the sliced leeks to fry. Season with one teaspoon of sea salt and cook it at medium temperature for about a minute until it softens slightly.
Add the diced carrots and sauté with the lid on for another minute. I want it to fry a bit for a more pleasant taste.
Now you can add chopped peppers and cook under the lid for about 4-5 minutes, stirring sometimes.
Adding the Rice
Rinse the rice thoroughly in cold water until it runs clear; add it to the pot and stir to combine it with the vegetables.
Add one more tablespoon of sea salt and the freshly ground pepper and pour in the water (or vegetable broth). I usually add double the amount of water to the rice; to 1.5 cups of rice, I add 3 cups of water or other liquid.
When it starts to boil, reduce the temperature to medium to low and cook under the lid for 10-15 minutes, depending on the type of rice used. Always check the packaging or recipe instructions for specific cooking instructions.
After this, we turn off the heat and let it sit, with the lid on, for at least five minutes, during which the rice continues to cook and will absorb all the liquid left in the pot.
After the pilaf has sat and the rice has absorbed all the liquids, fluff the rice with a fork and serve. This was my vegetable rice pilaf recipe; simple but very tasty.
Serving the Dish
Vegetable rice pilaf is a dish that can be served as a main course or a side dish. Here are some suggestions on how to do it:
- As a side dish: Vegetable rice pilaf is excellent for grilled or roasted meats, poultry or fish. Serve it alongside your main dish for a complete and satisfying meal.
- Topped with protein: For a more filling meal, top your vegetable rice pilaf with protein such as grilled chicken, shrimp or tofu.
Pairing With:
- With a side salad: A light side salad is a great way to balance the richness of the pilaf. A simple mixed greens salad with a light vinaigrette or lemon juice dressing would work well.
- With yoghurt or raita: To add a cooling element to your meal, serve your vegetable rice pilaf with plain yoghurt or raita (an Indian yoghurt-based condiment).
- As a vegetarian/vegan main course: Vegetable rice pilaf can also be served as a main course for vegetarian or vegan meals. Add some protein by topping it with nuts, seeds, or chickpeas.
If you liked my rice pilaf, here are other side dish recipes from our blog, such as:
- Hungarian Parsley Potatoes
- Caramelized Onion Mashed Potatoes
- Marinated Roasted Red Peppers
- Brussels Sprouts With Lemon
- Green Beans in Tomato Sauce
- Quick and Easy Homemade Coleslaw Recipe
- Grated Summer Squash Stew Recipe
- Best Sauteed Savoy Cabbage Recipe
- Best-Breaded Eggplant Recipe
- Easy Polenta Recipe
- French Fries-Deep Fried Potatoes Recipe
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Vegetable Rice Pilaf Recipe
Equipment
- 1 Saucepan
Ingredients
- 1.5 cup rice long-grain
- 1 piece carrot
- 1 piece leek
- 1 piece green pepper
- 1 piece red pepper
- 3 cups water or vegetable stock
- 2 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 3 tablespoon sunflower oil
Instructions
- After washing it well, I split the leek, sliced it thinly, and cut the red and green peppers into slices and then into one centimetre thick small cubes. As with the carrots, cut them into quarters first and then into cubes.
- Heat the sunflower oil in a larger pan and put the sliced leeks to fry. Season with one teaspoon of sea salt and cook it at medium temperature for about a minute until it softens slightly.
- Add the diced carrots and sauté with the lid on for another minute.
- Continue to add the chopped peppers and cook under the lid for about 4-5 minutes, stirring sometimes.
- Rinse the rice thoroughly in cold water until it runs clear; add it to the pot and stir to combine it with the vegetables.
- Season with more sea salt and freshly ground pepper, and pour in the water (or vegetable stock).
- When it starts to boil, reduce the temperature to medium to low and cook under the lid for 10-15 minutes.
- Turn off the heat and let it sit, with the lid on, for at least five minutes.
- Serve the vegetable rice pilaf as a side dish along with grilled or roasted meats, poultry or fish.
Vasile says
So delicious...