Vegetarian Rice Pilaf in a pan with dishes of vegetables in the background
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5 from 1 vote


A vegetarian rice dish that's quick, easy, full of flavor!
Course Side Dish
Cuisine American
Keyword easy recipe, rice, side dish
Prep Time 7 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 294kcal
Author Erren Hart


  • 3 tablespoons olive oil
  • 1 onion
  • 2 stalks celery
  • 1 carrot
  • 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.
  • 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.


Calories: 294kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 1382mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5435IU | Vitamin C: 4.5mg | Calcium: 37mg | Iron: 0.6mg