Description
This Easy Vegetable Rice Pilaf Recipe is a flavorful, aromatic dish featuring perfectly cooked rice with fresh herbs, sautéed vegetables, and a hint of lemon. Made with simple ingredients and vegan butter, this pilaf makes a satisfying main or side dish that is both comforting and healthy.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegan butter (or oil)
- 1 small yellow onion, finely diced
- ½ teaspoon salt
- 1 cup uncooked white rice, rinsed and drained
- 4 cloves garlic, finely minced
- ½ cup carrots, shredded
- 1½ teaspoon chopped sage (or ½ teaspoon dried)
- 1½ teaspoon chopped thyme (or ½ teaspoon dried)
- 1½ teaspoon chopped rosemary (or ½ teaspoon dried)
- 1 ¾ cups hot broth
- 1 large or 2 small zucchini, cut into quarter moons
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Black pepper, to taste
Instructions
- Heat butter and sauté onion: Heat the vegan butter in a large skillet over medium-low heat. Add the diced onion and salt. Sauté until the onion is translucent, about 5 minutes.
- Add rice, veggies, and herbs: Add the rice, minced garlic, shredded carrot, and chopped herbs (sage, thyme, rosemary) to the skillet. Stir to combine and cook while stirring frequently until the rice is lightly toasted, around 3 minutes.
- Add broth and simmer: Pour in the hot broth, stir well, then increase the heat to medium and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- Add zucchini and continue cooking: Stir in the zucchini pieces, cover again, and cook on low heat for an additional 5 minutes.
- Rest the pilaf: Remove the skillet from heat and let the pilaf sit covered for 10 more minutes to finish cooking and absorb flavors.
- Fluff and season: Uncover and fluff the rice with a fork. Stir in fresh lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste.
- Serve: Serve the vegetable rice pilaf warm, garnished with extra parsley if desired.
Notes
- You can substitute shredded sweet or white potatoes for the carrots to introduce a different flavor and texture.
- The nutrition facts do not account for the additional salt and black pepper added to taste.
- Ensure the rice is well rinsed to remove excess starch for fluffier pilaf.
- If vegan butter is not available, use a neutral oil such as olive or avocado oil.
- Use vegetable broth for keeping this recipe vegan; chicken broth can be used if not vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
