Vegetable Rice Pilaf Recipes

PERFECT RICE PILAF WITH VEGETABLES

Steps:

• In a large bowl, rinse rice with cold water. Stir with your hands to remove surface starch. Drain through a fine-mesh strainer and rinse again.
• Heat the butter or oil in a large, heavy-duty saucepan over medium heat. Add the onion, red pepper, zucchini, and carrot and sauté for 3-4 minutes.
• Add the rice and cook, stirring, until it is lightly browned and smells nutty, about 5 minutes.
• Stir in the broth, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed, about 40-45 minutes.
• Remove the pan from the heat, uncover, and lay a folded kitchen towl over the pan, and cover again to hold the towel in place. Let the rice rest for about 5 minutes.
• Remove the lid and towel, fluff the rice with a fork, and serve.

VEGETABLE RICE PILAF

Steps:

• In a saucepan, heat the oil over medium heat.
• Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the rice, stirring to coat; pour in the broth and bring to a boil.
• Reduce the heat, cover and simmer for 20 minutes.
• Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
• Fluff with a fork.

BAKED VEGETABLE RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.