Best 5 Vegetable Rice Pilaf Recipes

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Embark on a culinary journey with our delectable vegetable rice pilaf, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish showcases the vibrant colors and wholesome goodness of fresh vegetables, perfectly complemented by fluffy, aromatic rice. Our collection of recipes caters to diverse dietary preferences, offering vegan, vegetarian, and gluten-free options, ensuring everyone can savor this delightful creation. Prepare to be captivated by the vibrant medley of vegetables, carefully chosen for their unique flavors and textures, ranging from crisp carrots and bell peppers to tender broccoli and succulent mushrooms. Each bite offers a harmonious blend of savory and sweet, enhanced by the fragrant blend of spices and herbs. The rice, cooked to perfection, absorbs the flavorful broth, resulting in a fluffy and flavorful base for the vegetable medley. Whether you're seeking a hearty main course or a delectable side dish, our vegetable rice pilaf is guaranteed to satisfy. Join us on this culinary adventure and discover the endless possibilities of this versatile dish.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

BAKED VEGETABLE RICE PILAF



Baked Vegetable Rice Pilaf image

Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.

Provided by Julie T.

Categories     Side Dish     Vegetables     Green Peas

Time 45m

Yield 4

Number Of Ingredients 7

1 ½ cups boiling chicken broth
¾ cup long-grain white rice
¼ cup frozen corn
¼ cup frozen peas
¼ cup chopped carrot
1 tablespoon minced onion, or to taste
½ cup shredded Cheddar cheese, or to taste

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF



Pork and Vegetable Stir-Fry with Rice Pilaf image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 shallot, diced
Kosher salt
2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds
3 scallions
3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly
8 haricots verts/green beans, cut in half
4 shiitake mushrooms, julienned
1/2 large carrot, julienned
1/2 cup oyster sauce
1/2 cup shelled edamame
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste

Steps:

  • For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
  • Preheat the oven to 350 degrees F.
  • On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
  • Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
  • Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
  • Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

VEGETABLE RICE PILAF



Vegetable Rice Pilaf image

Make and share this Vegetable Rice Pilaf recipe from Food.com.

Provided by Irmgard

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil
1 onion, chopped
4 carrots, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 cup long-grain rice
1 1/2 cups chicken broth
3/4 cup green beans, cut into 1/2-inch pieces (You may use frozen green beans, they are cut just the right size.)

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.

Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3

VINCENT PRICE VEGETABLE RICE & SHELLFISH - PILAF A LA VALENC



Vincent Price Vegetable Rice & Shellfish - Pilaf a La Valenc image

Full title: Riz Pilaf a la Valencienne - Rice Stewed with Vegetables, and Shellfish. Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks, including "A Treasury of Great Recipes" by himself and his then-wife Mary Price, which was published in 1965. This recipe is from "Treasury" and was collected in 1964 by Mr. Price from Madame Point at the reknowned restaurant Pyramide in Vienne (still in operation today, although under different ownership from the originator, Fernand Point), which is a small town halfway between Paris and the Riviera.

Provided by Julesong

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 cup diced peeled eggplant
1 small zucchini or 1 small summer squash, diced
2 large mushrooms, sliced
1 clove garlic, minced
1 ripe tomatoes, peeled, seeded, and chopped
7 ounces minced pimientos (or 7 oz minced roasted red bell pepper)
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked rice
1 3/4 cups chicken broth
12 mussels (or clams or oysters or scallops in the shell)
1/2 cup water

Steps:

  • In a saucepan, melt the butter.
  • Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
  • Stir in the rice, then add the broth and bring mixture to a boil.
  • Reduce temperature to low, cover tightly, and cook for 30 minutes.
  • While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
  • Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
  • To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
  • Note: original recipe called for pimientos and mussels specifically.

Tips:

  • Use high-quality rice: Long-grain rice, such as basmati or jasmine, is best for pilaf. It cooks up light and fluffy, and it has a slightly nutty flavor.
  • Rinse the rice thoroughly: This removes the starch from the rice, which helps to prevent it from sticking together.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice from burning.
  • Sauté the vegetables before adding the rice: This will help to bring out their flavor and color.
  • Use a flavorful broth: Vegetable broth, chicken broth, or even water can be used to make pilaf. But using a flavorful broth will add more depth of flavor to the dish.
  • Let the pilaf rest before serving: This will allow the flavors to meld and the rice to absorb any remaining liquid.

Conclusion:

Vegetable rice pilaf is a delicious and versatile dish that can be served as a side dish or a main course. It's also a great way to use up leftover vegetables. With a little planning, you can make a delicious and healthy pilaf that the whole family will enjoy.

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