VEGETARIAN RICE PILAF
A vegetarian rice dish that's quick, easy, full of flavor!
Prep Time 7 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 30 minutes
- 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.
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