Rice Pilaf with Vegetables

I think Rice Pilaf is the perfect accompaniment to just about any meat, fish or seafood! It is served often at our house because it meets all three requirements; It’s quick, easy and economical. This dish can also be adjusted to serve as few or as many people you need to feed. Pilaf, by definition, is made with sautéed vegetables in which the rice is also sautéed before being cooked in broth. This gives the dish another depth of flavor. I use only two types of rice; either Basmati or Jasmine. I love their flavors and the way they cook up, never sticky or mushy. Rinsing the rice before cooking it is essential. Rinsing removes the starchy outer covering ensuring the rice is fluffy and each grain is separate. Another thing I have learned is that every bag of rice cooks for different lengths of time. The Jasmine rice I used says to cook it for 20 minutes but mine is done in 15 minutes, so you do have to watch it carefully. This is my standard combination of vegetables because I usually have everything in the fridge, but feel free to improvise using what you enjoy. If I have frozen peas on hand, I will thaw a handful and toss them in at the end. Delicious!

Here’s what we’ll need.

Rice Pilaf with Vegetables

So delightfully tasty! Sautéing the vegetables in a bit of butter until they soften really enhances the flavor. Sautéing the rice in the buttered vegetables helps the rice absorb additional flavor. Using a good quality chicken broth makes a big difference in flavor. I garnished the pilaf with fresh chopped parsley and chives. This one is a real winner!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 1 cup Jasmine Rice
• 1-1/2 cups chicken broth
• 1/4 cup Diced Onion
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1 Tbsp butter
• salt & pepper to taste

Instructions

 

• Prep all the vegetables and parsley, then set aside
  
• Rinse the rice under cold running water until the water runs clear, then set aside to drain.
  
• Melt the butter in a large saucepan, then stir in the onion, celery and red bell pepper. Sautee over low heat for five minutes until softened.
  
• Add the drained rice, cook and stir for a couple of minutes.
  
• Stir in the parsley.
  
• Pour in the chicken broth and give it a good stir. Raise the heat and bring the rice mixture just to the boiling point. Decrease the heat to low, cover and cook for about 15 minutes until all the liquid is absorbed and the rice is tender.
  
• Fluff the rice with a fork, adjust for salt and pepper, then spoon into a serving bowl.
  
• Garnish with additional parsley and chives if desired.
  
• Thanks for stopping by today! I hope you enjoy my Rice Pilaf as much as we do. Please stop by my website and leave me a comment. I do enjoy hearing from you all. www.thejourneygirl.com Until next time, Journey On! Hugs and much love from me, Karen, TJG

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