Description
This easy vegetable rice pilaf is a flavorful, wholesome side dish made with white rice, fresh vegetables, and aromatic herbs. Perfectly cooked on the stovetop with vegan butter and vegetable broth, it’s a versatile recipe suitable for a variety of meals and dietary preferences.
Ingredients
Scale
Vegetables & Herbs
- 1 small yellow onion, finely diced
- 4 cloves garlic, finely minced
- ½ cup carrots, shredded
- 1 large or 2 small zucchini, cut into quarter moons
- 1½ teaspoon chopped sage (or ½ teaspoon dried)
- 1½ teaspoon chopped thyme (or ½ teaspoon dried)
- 1½ teaspoon chopped rosemary (or ½ teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Dry Ingredients
- 1 cup uncooked white rice, rinsed and drained
- ½ teaspoon salt
- Black pepper, to taste
Liquids & Fats
- 2 tablespoons vegan butter (or oil)
- 1 ¾ cups hot broth
Instructions
- Prepare the aromatics: Heat the vegan butter in a large skillet over medium-low heat. Add the diced onion and salt. Sauté until translucent, about 5 minutes.
- Toast the rice and vegetables: Add the rice, garlic, shredded carrot, and herbs to the skillet. Stir frequently and cook until the rice is lightly toasted, about 3 minutes.
- Add broth and simmer: Pour in the hot broth and stir to combine. Increase heat to medium and bring to a boil. Then reduce heat to low, cover, and simmer for 10 minutes.
- Add zucchini and cook further: 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, still covered, for 10 minutes to allow the flavors to meld and the rice to finish steaming.
- Finish and serve: Uncover and fluff the rice with a fork. Stir in fresh lemon juice and chopped parsley. Season with salt and black pepper to taste. Serve warm garnished with extra parsley if desired.
Notes
- Sweet or white shredded potatoes can be substituted for carrots for a different flavor twist.
- Nutrition information does not account for added salt and pepper to taste.
- To make this gluten free, ensure the broth used is gluten free certified.
- You can use olive oil instead of vegan butter to reduce saturated fat content.
- Fresh herbs are preferred for best flavor, but dried herbs work well in measured amounts indicated.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
