Sometimes, when I have leftover vegetables in the fridge, I make this rice and vegetable pilaf. I've tried the recipe a few times, especially for quick lunches, alongside meat or just with a salad of pickles. It cooks without much hassle, and you can easily adjust the quantities after seeing how much you consume.
Quick Info
Total time: about 50-55 minutes
Preparation time: 15-20 minutes
Cooking time: 35 minutes
Servings: 6
Difficulty: easy
Recipe type: side dish or vegetarian main course
Ingredients
350 g rice
3 large carrots
1 parsley root
1/2 celery
2 onions
2 red peppers
75 ml oil
1.5 l water
1 bay leaf
salt
pepper
vegetable seasoning (optional)
parsley leaves
Preparation method
1. Peel the carrots, parsley root, and celery. Wash all the vegetables, then grate them. Peel, wash, and grate the onion together with the others. Wash the red peppers and cut them into small cubes.
2. Place the rice in a sieve and wash it well under running water until the water runs clear. Let it drain.
3. In a large pot, add the carrots, parsley root, celery, onion, and pepper with the oil. Sauté the vegetables for 10 minutes over medium heat, stirring occasionally.
4. After 10 minutes, add the well-drained rice over the vegetables. Sauté everything for another 5 minutes, stirring so that the rice absorbs the flavors.
5. Then add the hot water. Add the bay leaf. Season with salt and pepper to taste, and optionally with a little vegetable seasoning.
6. Let it come to a boil on the stove. Add half of the chopped parsley leaves and stir.
7. Cover the pot with a lid and place it in the oven, preheated to 180°C, for 30 minutes.
8. Finally, you can add the remaining chopped fresh parsley, according to your preference.
Why I make the recipe often
It’s one of the simplest ways to use up leftover vegetables. It results in a light pilaf that goes well with any meat or even on its own, with a salad. It keeps well in the fridge and can be used as a base for other meals.
Tips and variations
Tips
- The rice must be washed well; otherwise, it can be sticky.
- Don’t cut the peppers too large; they should cook evenly.
- A pot with a thick bottom helps prevent the rice from sticking.
Substitutions
- If you don’t have red peppers, you can use yellow or green ones.
- You can omit the vegetable seasoning or use just salt and pepper, according to your preference.
- It also works with parsnip instead of parsley root.
Variations
- You can add peas or corn at the end for a splash of color.
- If you don’t want to use the oven, you can boil it until the liquid reduces and the rice is cooked, still on the stove.
- For a more intense flavor, replace half of the water with vegetable broth.
Serving ideas
- As a side dish for chicken, fish, or turkey.
- Alongside meatballs or steak.
- Simple, with pickles or a green salad.
Frequently asked questions
1. What type of rice is best for vegetable pilaf?
Round-grain rice works well, but long-grain or basmati rice is also fine. The important thing is to wash it well before use.
2. Can I make pilaf with brown rice?
Yes, but it will require a longer cooking time and probably more water.
3. Can I add other vegetables?
Yes, you can add zucchini, green beans, or even mushrooms, but adjust the cooking time depending on the vegetable.
4. What if I don’t have an oven?
Leave the pot on the stove over low heat, covered, until the rice absorbs the liquid and everything is cooked.
5. Can it be made without oil?
You can reduce the amount of oil, but the vegetables won’t sauté as well, and the taste will be more neutral.
Nutritional values
Approximately, for one serving (out of 6):
Calories: about 240 kcal
Protein: 4 g
Carbohydrates: 48 g
Fat: 5 g
Values vary depending on the type of rice and how much oil you use. Pickles or meat are not included if you choose to add them.
Storage and reheating
The vegetable pilaf keeps well in the fridge, in a sealed container, for up to 3 days. It can be reheated in the microwave or on the stove, with a spoonful of water added to prevent it from drying out. Freezing is not recommended, as the rice becomes crumbly and the texture changes.
Quick Info
Total time: about 50-55 minutes
Preparation time: 15-20 minutes
Cooking time: 35 minutes
Servings: 6
Difficulty: easy
Recipe type: side dish or vegetarian main course
Ingredients
350 g rice
3 large carrots
1 parsley root
1/2 celery
2 onions
2 red peppers
75 ml oil
1.5 l water
1 bay leaf
salt
pepper
vegetable seasoning (optional)
parsley leaves
Preparation method
1. Peel the carrots, parsley root, and celery. Wash all the vegetables, then grate them. Peel, wash, and grate the onion together with the others. Wash the red peppers and cut them into small cubes.
2. Place the rice in a sieve and wash it well under running water until the water runs clear. Let it drain.
3. In a large pot, add the carrots, parsley root, celery, onion, and pepper with the oil. Sauté the vegetables for 10 minutes over medium heat, stirring occasionally.
4. After 10 minutes, add the well-drained rice over the vegetables. Sauté everything for another 5 minutes, stirring so that the rice absorbs the flavors.
5. Then add the hot water. Add the bay leaf. Season with salt and pepper to taste, and optionally with a little vegetable seasoning.
6. Let it come to a boil on the stove. Add half of the chopped parsley leaves and stir.
7. Cover the pot with a lid and place it in the oven, preheated to 180°C, for 30 minutes.
8. Finally, you can add the remaining chopped fresh parsley, according to your preference.
Why I make the recipe often
It’s one of the simplest ways to use up leftover vegetables. It results in a light pilaf that goes well with any meat or even on its own, with a salad. It keeps well in the fridge and can be used as a base for other meals.
Tips and variations
Tips
- The rice must be washed well; otherwise, it can be sticky.
- Don’t cut the peppers too large; they should cook evenly.
- A pot with a thick bottom helps prevent the rice from sticking.
Substitutions
- If you don’t have red peppers, you can use yellow or green ones.
- You can omit the vegetable seasoning or use just salt and pepper, according to your preference.
- It also works with parsnip instead of parsley root.
Variations
- You can add peas or corn at the end for a splash of color.
- If you don’t want to use the oven, you can boil it until the liquid reduces and the rice is cooked, still on the stove.
- For a more intense flavor, replace half of the water with vegetable broth.
Serving ideas
- As a side dish for chicken, fish, or turkey.
- Alongside meatballs or steak.
- Simple, with pickles or a green salad.
Frequently asked questions
1. What type of rice is best for vegetable pilaf?
Round-grain rice works well, but long-grain or basmati rice is also fine. The important thing is to wash it well before use.
2. Can I make pilaf with brown rice?
Yes, but it will require a longer cooking time and probably more water.
3. Can I add other vegetables?
Yes, you can add zucchini, green beans, or even mushrooms, but adjust the cooking time depending on the vegetable.
4. What if I don’t have an oven?
Leave the pot on the stove over low heat, covered, until the rice absorbs the liquid and everything is cooked.
5. Can it be made without oil?
You can reduce the amount of oil, but the vegetables won’t sauté as well, and the taste will be more neutral.
Nutritional values
Approximately, for one serving (out of 6):
Calories: about 240 kcal
Protein: 4 g
Carbohydrates: 48 g
Fat: 5 g
Values vary depending on the type of rice and how much oil you use. Pickles or meat are not included if you choose to add them.
Storage and reheating
The vegetable pilaf keeps well in the fridge, in a sealed container, for up to 3 days. It can be reheated in the microwave or on the stove, with a spoonful of water added to prevent it from drying out. Freezing is not recommended, as the rice becomes crumbly and the texture changes.