Vegetable Rice Pilaf
This Vegetable Rice Pilaf is a comforting, versatile dish packed with flavors and nutrients!
Servings: 4 servings
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
- Begin by placing a medium saucepan over medium heat. Add the 2 teaspoons of olive oil and allow it to warm up. You want the oil to shimmer but not smoke.
- Once the oil is heated, add the 1/2 diced onion to the pan. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Next, pour in 1 cup of uncooked white long-grain rice. Stir the rice into the onion and oil mixture, allowing it to toast slightly for about 2 minutes.
- Sprinkle in 1/2 teaspoon of garlic salt, 1/2 teaspoon of crushed dried basil leaves, and 1/2 teaspoon of ground turmeric. Stir well to ensure the rice is coated with the spices.
- Pour in 2 cups of chicken broth and give everything a gentle stir. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15-20 minutes.
- After the rice is cooked, add 1 cup of frozen peas and carrots mix directly into the pan. Stir gently to combine, cover again, and let it sit for an additional 5 minutes.
- Finally, remove the saucepan from heat and fluff the pilaf with a fork. Serve warm as a side dish or enjoy it as a main course.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring Cup
- Measuring Spoons
- Sharp Knife
- Cutting Board
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- This dish can be made in advance and reheated, perfect for meal prep.
- Add proteins like chickpeas or cooked shredded chicken to make it more filling.