Description
A simple and flavorful Easy Vegetable Rice Pilaf made with aromatic herbs, fresh vegetables, and vegan butter. Perfect as a wholesome side dish or a light main course, this recipe combines tender rice with zucchini, carrots, and a medley of fresh herbs, finished with a splash of lemon juice and fresh parsley for brightness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegan butter (or oil)
- 1 small yellow onion, finely diced
- ½ teaspoon salt
- 1 cup uncooked white rice, rinsed and drained
- 4 cloves garlic, finely minced
- ½ cup carrots, shredded
- 1½ teaspoon chopped sage (or ½ tsp dried)
- 1½ teaspoon chopped thyme (or ½ tsp dried)
- 1½ teaspoon chopped rosemary (or ½ tsp dried)
- 1 ¾ cups hot broth
- 1 large or 2 small zucchini, cut into quarter moons
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Black pepper, to taste
Instructions
- Heat the Butter and Sauté Onion: Heat the vegan butter in a large skillet over medium-low heat. Add the diced onion and salt, then sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Rice, Garlic, Carrots, and Herbs: Stir in the rice, minced garlic, shredded carrots, and chopped herbs (sage, thyme, rosemary). Cook while stirring frequently until the rice is lightly toasted and fragrant, about 3 minutes.
- Cook Rice with Broth: Pour in the hot broth and stir to combine. Increase the heat to medium and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 10 minutes to allow the rice to absorb the liquid.
- Add Zucchini and Continue Cooking: Fold in the zucchini pieces, cover again, and cook on low heat for an additional 5 minutes until the zucchini is tender and the rice is fully cooked.
- Let Rice Rest: Remove the skillet from heat and let the rice pilaf sit covered for 10 minutes. This resting period helps the rice finalize cooking and results in a fluffy texture.
- Fluff and Season: Uncover and fluff the rice gently with a fork. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste.
- Serve: Serve the vegetable rice pilaf warm, garnished with extra parsley if desired. Enjoy as a delicious side or light main dish.
Notes
- For a different flavor and texture, try substituting shredded sweet or white potatoes instead of carrots.
- Nutrition information does not include any additional salt or black pepper added to taste.
- Rinse white rice thoroughly before cooking to remove excess starch for a fluffier pilaf.
- Use vegetable broth for a vegan-friendly version or chicken broth if not restricted.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
