Easy Vegetable Rice Pilaf

Garden Vegetable Rice Pilaf is a one pot meal with everybody’s favorite vegetables. It’s easy to throw together and any leftovers makes great fried rice.

There are five different vegetables gracing this one-pot meal. If you’re lucky enough to have a garden then you probably have at least a couple of them growing in it right now.

And that reminds, me if you have fresh tomatoes then you can use those instead of canned. Just dice up the tomatoes and add a little water to measure 15 ounces. Try to mimic what comes in a can.

It is so nice to have a healthy meal at your fingertips. This pilaf recipe is very easy and without the zuke it also freezes great. That means I remove the zucchini before freezing and I add them to tofu scramble or some other such recipe.

Lots of people do freeze zukes but I don’t like them that way. I like the crisp fresh texture so I add them right before serving when they have been barely sauted.

Equipment Needed

• Skillet With Lid
• Cutting Board
• Sharp Knife
• Reserve Plate
• Measuring Cups and Spoons

Ingredients

• Rice-Use white rice or brown rice in this vegan rice pilaf; both varieties will provide a texture to the dish.
• Vegetable Broth- Broth adds flavor and an extra layer of umami to the rice.
• Carrots- Adds sweetness, texture, and nutrition.
• Canned Diced Tomatoes- With the liquid adds moisture and flavor to the rice.
• Zucchini- Adds a fresh flavor, color, and texture to the vegan rice pilaf.
• Onion- Enhances the flavor and depth of the pilaf while providing a nice crunch.
• Green Bell Pepper- Slightly crunchy, sweet, and flavorful.
• Dried Basil- Gives this rice a nice vibrant, and herbal touch.
• Dried Rosemary- Provides and sweet earthy taste.
• Salt- Brings all the flavors in this dish together.
• Ground Black Pepper- To taste.

How To Make Vegan Vegetable Rice Pilaf

To start, chop and dice the fresh vegetables. Then, in a skillet with a lid, heat up water on medium heat.

After adding the zucchini, saute it for a few minutes and then transfer it to a separate plate for later use.

Now, in the same skillet, saute the chopped onion and bell pepper for 10 minutes. Then, add broth, the tomatoes with their liquid, uncooked rice, carrots, basil, rosemary, salt, and pepper, and bring to a boil. Once boiling, cover and reduce heat to low to let it simmer for around 20 minutes until all the liquid is absorbed and the rice is tender. Finally, add the zucchini before serving and give it a toss. Enjoy as desired.

Popular Substitutions And Additions

Tofu- If you’d like to make this dish heartier, add some cubed tofu for a protein boost.

Plain Rice- Brown rice, jasmine rice, long grain rice, and basmati rice will all work in this recipe.

Mushrooms- Saute the mushrooms along with the onion and bell peppers.

Garlic- Roasted garlic or minced cloves can bring a whole new depth of flavor to this rice.

Turmeric- A sprinkle of turmeric enhances the flavor and adds a bright color.

Capers- Provides an extra briny punch of flavor.

Other- Chili powder, garlic powder, onion powder, and even lemon juice make great additions.

Fresh Herbs- Add fresh parsley, oregano, or thyme to your vegetable rice pilaf.

Olive Oil- Use olive oil in place of water for sauteeing the veggies.

Can You Freeze Vegetable Rice Pilaf?

Yes, you can freeze vegan rice pilaf; however, I would suggest freezing without the zucchini for the freshest taste and texture when thawed. Place leftovers in a freezer-safe airtight container and store them in the freezer for up to 6 months.

To reheat, take the rice pilaf out of the freezer the day before and allow it to thaw overnight in the refrigerator. Quickly saute fresh sliced zucchini and toss it with the pilaf. Heat the cooked rice mixture thoroughly in a skillet and fluff rice before serving.