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This recipe for Vegetarian Rice Pilaf is quick, easy, and really delicious. Served up in just 20 minutes and it’s cheap to make too, this side dish will satisfy everyone.
Why this recipe works:
- The subtle flavors make this the perfect side dish for almost any main meal.
- No special ingredients needed – The ingredients in this recipe are probably already in your fridge or pantry.
The Perfect Side Dish For Almost Any Meal
I make rice pilaf a lot because if it’s versatility. It’s one of my favorite side dishes to make because it goes with almost anything.
I have a friend who is a vegetarian and have learned to adapt many recipes to fit her needs. This one is just as flavorful as my original Rice Pilaf Recipe (which uses chicken stock but can easily be adapted to a vegetarian dish by substituting it with vegetable stock).
In this recipe, I use fresh vegetables to add extra flavor, but if you chop them using a food processor, it’s super easy. Not only that, but you can also steam all kinds of vegetables while the rice cooks and mix them in at the end.
How To Make Vegetarian Rice Pilaf
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In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
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Heat olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 – 7 minutes.
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Add the rice and stir until coated.
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Increase the heat to medium-high.
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Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
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Remove from the heat and let it sit for 5 minutes. Discard the bay leaf. Fluff the rice and serve.
Cook’s Tips:
- Once you set the stove to low heat, cover the pot and make sure to keep it covered. The steam helps to cook the rice.
- Don’t skip the step of letting the rice rest after it’s done cooking. The moisture will continue to seep into the rice.
- Long grain rice works best for this recipe. I always use Uncle Ben’s – I’m not being paid to say that – it’s really the only rice I use (the long cook variety – I never touch quick-cook rice).
Ingredients
- 3 tablespoons olive oil
- 1 onion
- 2 stalks celery
- 1 carrot
- 1½ teaspoons salt
- freshly ground black pepper
- 1 bay leaf
- a handful of fresh parsley (chopped)
- 1 cup converted rice (parboiled)* rice (see recipe notes below)
- 2 cups vegetable stock
Instructions
- In a food processor, chop the onion, celery, and carrots together until finely chopped (but not minced).
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped vegetables, season with the salt & pepper and cook until soft, about 5 – 7 minutes.
- Add the rice and stir until coated.
- Increase the heat to medium-high.
- Stir in vegetable stock, bay leaf, and parsley. Raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
- Remove from the heat and let it set for 5 minutes. Discard the bay leaf. Fluff the rice and serve.
Tips
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