Rice Pilaf
This simple, aromatic rice pilaf brings fluffy jasmine rice, colorful vegetables, and savory pilaf seasoning together in one easy, homemade side dish. Perfect for weeknight dinners or holiday spreads.
Ingredients
- 1 ½ cups jasmine rice I love Tilda brand for its fragrance
- 3 cups low-sodium vegetable broth or chicken broth for a non-veg twist
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 small yellow onion finely chopped (Vidalia onions add sweetness)
- 2 cloves garlic minced (use a microplane for fine, even pieces)
- 1 medium carrot diced (for color and a hint of sweetness)
- 1 red bell pepper diced (green peppers also work)
- 1/2 cup frozen peas no need to thaw
- 1 tablespoon pilaf seasoning or 1 tsp each dried thyme, oregano, and paprika
- 1/4 cup slivered almonds or pine nuts toasted (for a nutty finish)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear—this removes excess starch for fluffy, non-sticky grains.1 ½ cups jasmine rice
- In a pot, sauté onion, carrot, celery, and bell pepper until softened. Add garlic and pilaf seasoning.1 small yellow onion, 2 cloves garlic, 1 medium carrot, 1 tablespoon pilaf seasoning
- Stir in rice to coat with oil and seasoning. Add broth, cover, and cook until rice is tender.1 ½ cups jasmine rice, 3 cups low-sodium vegetable broth
- Fluff the rice with a fork, add peas and nuts, season with salt and pepper. Garnish with parsley and enjoy!1/4 cup slivered almonds or pine nuts, Salt and pepper, 2 tablespoons chopped fresh parsley or cilantro
Notes
Substitute jasmine rice with basmati or brown rice for variation. For a richer flavor, use chicken broth and butter. Store leftovers in the fridge for up to 4 days.
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