Vegetable Rice Pilaf

Vegetable rice pilaf is a classic dish made with sauteed veggies and rice cooked in broth with mild spices. Pair it with your favorite protein for a complete meal.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Author Heather

Ingredients

2 tablespoons unsalted butter
1 medium carrot diced
1 celery rib diced
1 small onion diced
1 cup white rice
16 ounces chicken broth
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper

Instructions

In a saucepan over medium heat, melt butter. Add carrot, celery, and onion and sauté until lightly browned around the edges and soft, about 4-5 minutes.
Add rice to the pan and toast for 2-3 minutes.
Add chicken broth, garlic powder, paprika, salt, and pepper and stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook for about 18-20 minutes, or until rice is tender.
Gently stir and fluff rice with a fork. Optionally, top with fresh chopped parsley. Serve warm.

Notes

Substituting with brown rice: If you'd like to use brown rice, it will take significantly longer to cook - up to 45 minutes instead of the listed 18-20 minutes. Consult your rice's package directions for best results. You may also need to add an additional splash of water partway through cooking if it begins to look dry.
Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator or 3 months in the freezer.

Nutrition