Vegetable Rice Pilaf

I wanted to find a rice recipe that was quick and easy.  I adapted this recipe from The Kitchen Witch a little bit because I didn’t have spinach on hand.  It was a nice change from regular rice and I loved that it added veggies to the mix.  My son especially liked this rice and had second helpings.  I served this simple side dish with the Dijon and Panko-Crusted Salmon and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat.  Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes.  Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes.  Add the water, sea salt and freshly cracked pepper, to taste and stir.  Cover with a lid and reduce heat to simmer; cook for 20 minutes.  Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed.  Toss in the parsley and mix.  Serve immediately.  Enjoy.

 

Print
Print
Save
Save

Vegetable Rice Pilaf

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes - don't remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch