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.
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.
- 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 long grain rice
- 2 cups vegetable stock
- 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 with the butter.
- 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.