Vegetable rice pilaf

Name: Vegetable rice pilaf
Ingredients: 185 g rice; 720 ml water (or 960 ml); 30 g chicken fat; 1 medium onion (150 g); 1 medium carrot (60 g); 1 red bell pepper (150 g); 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Vegetable rice pilaf by Steluta G. - Recipia

Vegetable rice pilaf stays fluffier when you measure the water according to the rice. The rice cooks with onion, carrot and red bell pepper, and in the end the grains are tender, with the vegetables tucked between them. I use long-grain rice and make sure it doesn’t stick to the bottom of the pot. Prep: 15 minutes. Cook: 31 minutes. Rest: 0 minutes. Total time: 46 minutes. Servings: 3. Approximately 360 kcal and 6 g protein per serving.

Ingredients

185 g rice
720 ml water (or 960 ml)
30 g chicken fat
1 medium onion (150 g)
1 medium carrot (60 g)
1 red bell pepper (150 g)
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the onion and chop it finely. Put the chicken fat in a pot and sauté the onion for 4 minutes, until softened. 2. Cut the carrot into small cubes and finely chop the red bell pepper. Add them to the pot and sauté together for 5 minutes. 3. Add the rice and 720 ml water, or 960 ml for a softer pilaf. Add the salt and pepper, then simmer over low heat for 22 minutes, until the rice is tender and the liquid has reduced.

Notes

Long-grain rice stays more separate; round-grain rice clumps together more, so check it toward the end of the cooking time. A carrot cut into cubes larger than the small ones in the step may need another 2 minutes of sautéing. Sometimes the liquid reduces before the rice is tender; add 60 ml hot water and cook for another 3 minutes. I serve it with pickles, like plain rice as a side, not as a saucy dish. It keeps in the fridge for up to 3 days in a sealed container; when reheating, add a tablespoon of water so it doesn’t dry out. For a version without chicken fat, use 30 ml oil.

Frequently asked questions

Can I use brown rice?

Yes, but one cup of brown rice needs about 3 cups of water and 40-45 minutes of cooking, until tender.

Does green bell pepper work too?

Yes, replace the red bell pepper with a green one weighing about 150 g and sauté it for 5 minutes as well.

What should I do if the rice has stuck to the bottom of the pot?

Transfer the rice that comes away easily to a plate, without scraping the bottom. Next time, keep the heat on the lowest setting once it starts to boil.

Vegetable rice pilaf

Ingredients

Preparation

Notes

Frequently asked questions

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