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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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
sides
Calories
191
kcal
Author
Marjory Pilley
Ingredients
1
cup
long grain brown rice
such as jasmine or basmati
1 ½
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
¼
cup
fresh basil
cut into strips
¼
cup
freshly grated Parmesan
optional
Instructions
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
Notes
1 teaspoon of dried thyme leaves and 1 Tablespoon basil substitutes for fresh herb amounts used.
Nutrition
Calories:
191
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
285
mg
|
Potassium:
345
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
4710
IU
|
Vitamin C:
38.4
mg
|
Calcium:
38
mg
|
Iron:
1
mg