This fluffy and flavorful pilaf makes the perfect weeknight meal or side dish!
Rice pilaf holds a venerable place in culinary history. It goes back—like, way back—to the Persian Empire and used to be called “polow” or “polo.” I doubt King Xerxes would’ve ever thought I’d be making this once-royal dish on a Monday while I stream 30 Rock on Hulu. This dish has taken on several forms, spreading across continents, and our vegetable rice pilaf is no different. It’s a hearty and healthy side to practically any meal.
Some vegetable rice pilafs can come off as bland or sodium-ridden, like the boxed stuff you get at the grocery store. King Xerxes would not approve. However, this recipe is a vibrant medley of flavors. Even the simple act of toasting the rice with onions and garlic salt does a lot to boost the base flavor and aroma. Turmeric adds the delightful yellow color and an earthy, peppery taste. The basil provides a subtle herbal accent, while the chicken broth brings everything together.
Is Vegetable Rice Pilaf Healthy?
This recipe is certainly healthier than the additive-filled boxed stuff at the grocery store. Vegetable rice pilaf is a nutritious side dish, especially compared to other sides like creamy mashed potatoes or biscuits. But keep in mind that it’s best to balance out rice with some protein for a complete meal.
This rice pilaf contains healthy fats from olive oil, while onions, peas, and carrots add fiber and a host of vitamins and minerals. Want to make it even healthier? You could always trade the white rice for brown rice or even quinoa for a heartier option. You could even experiment with cauliflower rice. Also, to veganize this recipe, simply replace the chicken broth with vegetable broth.
What’s With The Turmeric?
These days, I feel like everyone has heard of turmeric. People put it in tea lattes and even take it in pill form as part of their daily supplements. It’s flavorful, too, and mildly fragrant with a subtle ginger-esque kick. However, for this recipe, it’s also used for aesthetics. The spice’s beautiful golden color makes the rice look more appealing. The recipe only calls for a half teaspoon, and, trust me, that’s all you need. Another tip? Try not to spill this spice. It stains practically everything it touches, and it takes forever to remove. Despite this caveat, it’s a worthy addition to the pilaf.
How Do I Store Leftovers?
Leftovers will keep in the fridge in an airtight container for up to 3 days. It reheats well! Just add a bit of water, or, better yet, some leftover broth so the rice doesn’t dry out. You can also freeze it for up to 3 months.
Serving Suggestions
Since this recipe is more carb-centric, I’d recommend pairing it with your favorite protein. It’s delightful with Grilled Herb Hummus Chicken Kebabs and Cajun Grilled Cod. For red meat lovers, our Instant-Pot Steak is a quick and tasty choice. Another time-saving protein is this perfect Poached Fish recipe. Or, if you prefer something fancier, grilled lobster tail is a mouthwatering pick. Or just add some chicken directly to the pilaf!
Recipe
Ingredients
- 2 teaspoons olive oil
- 1/2 onion diced
- 1 cup white long-grain rice uncooked
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil leaves crushed
- 1/2 teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes, until it becomes translucent.
- Stir in the uncooked rice and cook until lightly toasted. Add the garlic salt, crushed basil leaves, and ground turmeric, stirring until the rice is evenly seasoned.
- Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to a simmer, cover, and let it cook for 10 minutes.
- Mix in the frozen peas and carrots, cover again, and continue to cook for another 10 minutes. Fluff the rice with a fork before serving.
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