Flavorful & Flexible: My Go-To Veggie Loaded Rice Pilaf

 

 I'm always on the lookout for easy, healthy, and delicious meals that come together quickly after a busy day. This Veggie Loaded Rice Pilaf has become a staple in my kitchen because it ticks all those boxes! It's a fantastic way to use up whatever vegetables you have on hand, it's naturally gluten-free, and it makes a satisfying side dish or a light vegetarian main course.

 

The beauty of this recipe lies in its adaptability. Feel free to swap out the veggies based on your preferences or what's in season right here in New Jersey. Broccoli, peas, corn, mushrooms, spinach – the possibilities are endless! The aromatic spices and fluffy rice create a comforting base that perfectly complements the freshness of the vegetables.

 

This pilaf is also incredibly versatile. Serve it alongside grilled chicken or fish for a complete meal, use it as a flavorful filling for bell peppers, or simply enjoy a hearty bowl on its own. It's a simple yet satisfying dish that brings a little bit of sunshine to your plate, any night of the week in Ewing!

 

What You'll Need:

 

1 tablespoon olive oil or butter

1 medium onion, chopped

2 cloves garlic, minced

1 cup long-grain rice (such as basmati or jasmine), rinsed

2 cups vegetable broth (or chicken broth)

1 teaspoon ground cumin

½ teaspoon turmeric powder

¼ teaspoon paprika

Salt and freshly ground black pepper to taste

1 ½ cups chopped mixed vegetables (such as carrots, bell peppers, zucchini, green beans, corn, peas)

¼ cup chopped fresh cilantro or parsley, for garnish

Optional: lemon wedges for serving

Let's Cook Up Some Veggie Goodness!

 

Sauté the Aromatics: Heat the olive oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Toast the Rice and Spices: Add the rinsed rice to the saucepan and cook, stirring constantly, for 1-2 minutes until the grains start to look translucent around the edges. Stir in the ground cumin, turmeric powder, paprika, salt, and pepper. Cook for another minute, stirring, to toast the spices and release their aroma.

Add Broth and Simmer: Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes (or according to your rice package directions) without lifting the lid.

Stir in the Vegetables: After 15 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Do not lift the lid during this resting time. After resting, fluff the rice gently with a fork. Stir in the chopped mixed vegetables. Cover the pot again and let it sit for another 2-3 minutes to allow the vegetables to warm through.

Garnish and Serve: Stir in the chopped fresh cilantro or parsley. Taste and adjust seasoning with salt and pepper if needed. Serve the Veggie Loaded Rice Pilaf hot as a side dish or a light vegetarian meal. Offer lemon wedges on the side for an extra burst of flavor, if desired. Enjoy this flavorful and versatile dish.