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Vegetable Rice Pilaf

Vegetable Rice Pilaf recipe image
This Vegetable Rice Pilaf is a comforting, aromatic side dish that brings warmth to any meal. The fluffy long-grain rice is gently toasted with onions before simmering with savory broth and tender mixed vegetables. Each bite offers a perfect balance of textures&# 226;ÂÂsoft grains, crisp-tender veggies, and rich umami flavor from the chicken bouillon. Ideal for weeknight dinners, potlucks, or as a hearty accompaniment to roasted meats or grilled vegetables, this recipe is both versatile and reliable. ItâÂÂs simple enough for busy evenings yet flavorful enough to impress guests. Serve it as a standalone vegan option (using vegetable broth) or alongside your favorite mains for a complete, satisfying plate.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 26.0
Dietary: Gluten-free
Description
This Vegetable Rice Pilaf is a comforting, aromatic side dish that brings warmth to any meal. The fluffy long-grain rice is gently toasted with onions before simmering with savory broth and tender mixed vegetables. Each bite offers a perfect balance of textures&# 226;€”soft grains, crisp-tender veggies, and rich umami flavor from the chicken bouillon. Ideal for weeknight dinners, potlucks, or as a hearty accompaniment to roasted meats or grilled vegetables, this recipe is both versatile and reliable. It’s simple enough for busy evenings yet flavorful enough to impress guests. Serve it as a standalone vegan option (using vegetable broth) or alongside your favorite mains for a complete, satisfying plate.
Ingredients
  • 1/3 cup LONG GRAIN RICE -- NOT
Directions
  1. 1
    Finely chop one tablespoon of onion.
  2. 2
    Melt three tablespoons of butter or margarine in a saucepan over medium heat.
  3. 3
    Add the chopped onion and rice to the melted butter; cook for 5 to 10 minutes, stirring frequently, until lightly browned.
  4. 4
    Add one cup of water, one chicken bouillon cube, and one-quarter teaspoon of salt to the pan.
  5. 5
    Bring the mixture to a boil, stirring gently to dissolve the bouillon cube completely.
  6. 6
    Reduce the heat to low; cover the saucepan and cook slowly for about 20 minutes, or until the liquid is absorbed and the rice is fluffy.
  7. 7
    Drain eight ounces of canned mixed vegetables.
  8. 8
    Stir the drained vegetables into the cooked rice and heat through until warm.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 26.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the chicken bouillon cube with a vegetable bouillon cube or use vegetable broth instead of water and bouillon.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

You can customize the vegetable mix by adding frozen peas, corn, or diced carrots for extra color and nutrition.

Ensure the rice is not stirred excessively after adding the liquid to prevent it from becoming mushy.

Keywords: rice pilaf, vegetable rice, side dish, easy dinner, comfort food, vegan recipe, mixed vegetables, long grain rice, onion pilaf, quick meal, potluck dish, family friendly, simple cooking, aromatic rice, vegetarian side, broth rice, meal prep, homestyle cooking, budget friendly
Read it online: https://www.chefs-mate.com/recipe/vegetable-rice-pilaf/