Vegetable Rice Pilaf Recipe in glass bowl with fork

Vegetable Rice Pilaf Recipe

Vegetable Rice Pilaf can be made ahead of time. Peace of mind is knowing that you have this healthy side dish in the refrigerator OR freezer. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sides
Calories 191kcal
Author Marjory Pilley


  • 1 cup long grain brown rice such as jasmine or basmati
  • 1 1/2 cups vegetable broth low sodium
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter or vegan substitute
  • 1 cup onion diced; 1 medium sized onion
  • 1 cup celery diced; about 2 celery stalks
  • 1 cup carrots sliced; about 2 carrots
  • 1 cup red pepper diced; about 1 red pepper
  • 4 ounces mushrooms chopped
  • 3 garlic cloves minced
  • 1 Tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 1/4 cup fresh basil cut into strips
  • 1/4 cup freshly grated Parmesan optional


  • Cook rice according to instructions using broth instead of water. Rice should be light and fluffy and all the broth should be absorbed when finished.
  • Heat olive oil and butter in a large pan.
  • Add onion, celery, carrots, pepper, mushrooms and garlic to pan and saute until soft, about 5 minutes.
  • When rice is finished cooking add it to the pan with the vegetables and mix to combine.
  • Stir in thyme, salt and pepper.
  • Top with basil and Parmesan cheese, if using


1 teaspoon of dried thyme leaves and 1 Tablespoon basil substitutes for fresh herb amounts used.


Calories: 191kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 285mg | Potassium: 345mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4710IU | Vitamin C: 38.4mg | Calcium: 38mg | Iron: 1mg