Easy Vegetable Rice Pilaf
This Easy Rice Pilaf with Carrots and Peas is a staple recipe everyone should learn! A tasty combination of onions, diced carrots, minced garlic, white rice, and peas.
Homemade Rice Pilaf with Carrots and Peas
Homemade rice pilaf is one of those side dishes that everyone should master. Once you learn the basic steps to a good rice pilaf, you can customize it to make it your own.
Some other great side dishes that are super easy to make are Tomato Cucumber and Avocado Salad, Lemon Parmesan Roasted Broccoli, Honey Garlic Roasted Carrots, Spinach, Apple, and Pomegranate Salad, Roasted Sweet Potatoes with Cinnamon Glaze, and Skillet Garlic Green Beans.
Why You’ll Love This Rice Pilaf Recipe
- Perfectly fluffy and flavorful
- Kid-Friendly
- Pairs with chicken, fish, steak, and other proteins
- Simple and easy to follow directions
- Great recipe for beginners
How To Make Easy Rice Pilaf
Step 1: Combine ingredients
Add butter, onions, and carrots to a heated saucepan. Stir frequently and once softened, add in garlic. Cook for 30 seconds and mix in rice. Stir frequently until the edges of the rice become slightly translucent.
Step 2: Boil & fluff
Pour in the broth and let the pilaf rice come to a boil. Turn down the heat and add a lid. Let simmer for 15 minutes. Take the homemade rice pilaf off the heat and let it rest for 5 minutes.
Mix in the peas and fluff with a fork. Serve and enjoy!
Expert Tips for vegetable rice pilaf:
- You will need long grain white rice for this pilaf. Brown rice cooks differently so it cannot be substituted. Arborio rice will not work in this recipe either.
- You will need a few aromatics such as onion, garlic, shallot, carrot, celery, and peppers. This is what makes this better than just plain white rice. I add carrots as another aromatic and a pop of color.
- Butter adds flavor. I like to cook with butter because it adds another level of flavor, but olive oil works great too. Don’t have either…..give coconut oil a try.
- Broth makes all the difference. For this recipe, I am using chicken broth, but feel free to replace it with any broth you have on hand. And a little secret…..I prefer using the better than bullion brand to make the chicken broth instead of the carton of chicken broth. I just like the flavor it gives the rice a little better than the store bought chicken broth. But feel free to use what you have on hand!
- Don’t lift the lid! I know it’s tempting to lift that lid, but don’t, you will lose too much steam that’s needed to cook the rice. Also, be sure to let the rice sit after it’s done cooking, and when you fluff it use a fork, not a spoon. A spoon will only smash the grains of rice instead of separating them.
Vegetable Rice Pilaf
I know that seems like a lot of information for a simple pot of rice, but I just wanted to give you all my tips to create a great rice side dish.
Here are a few pilafs that aren’t your average pot of rice Fluffy Rice Pilaf with Curry, Almond Cranberry Rice Pilaf, and Herbed Rice Pilaf. Rice pilafs can be super simple and basic or very complex with tons of flavors going on.
FAQs:
Bell peppers
Mushrooms
Zest from oranges, lemons, or limes
Orzo
Fresh herbs and spices
Celery
Almonds or pecans
Homemade Oven Roasted Rotisserie Chicken
Chicken in Garlic Mushroom Cream Sauce
Grilled Chicken
Bacon Wrapped Pork Loin
Grilled Teriyaki Pork Chops
Mushroom and Blue Cheese Stuffed Flank Steak
Yes, but this easy rice pilaf recipe is far better when you eat it right away when it’s freshly made. You can save it, but the texture may be a little off. It’s safe to eat as long as you refrigerate it in a sealed container for up to 3 days. Heat the leftover vegetable rice pilaf in a skillet with a little oil or water or reheat in the microwave.
More Great Side Dishes For You To Try:
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Rice Pilaf with Carrots and Peas
Ingredients
- 1 tablespoons butter
- 1 small onion, chopped
- ⅓ cup (45g) diced carrot
- 1 clove garlic, minced
- 1 cup (220g) long grain white rice
- 2 cups (475ml) chicken broth or broth of choice (I actually use just a hair less than 2 cups of water)
- ¼ cup (35g) frozen peas, slightly thawed
Instructions
- Heat a medium saucepan over medium heat. Add butter, onion, and carrot. Cook stirring frequently until slightly softened (about 3-5 minutes). Stir in garlic and cook for 30 seconds. Stir in rice and cook stirring frequently until edges become slightly translucent (about 3-5 minutes).
- Add broth and bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Simmer for 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes without lifting the lid, then fluff with a fork and add the peas.
Notes
- Nutrition info calculated using reduced sodium chicken broth.
- STORAGE: Store in the refrigerator for up to 3 days.
- FREEZER FRIENDLY: Spread hot cooked rice in an even layer on a baking sheet and place in the freezer to cool completely. After cooled scoop into freezer bags and seal well. Freeze for no longer than 2 months. Don’t thaw in the refrigerator but instead reheat it straight from frozen for the best texture. Reheat in the microwave or on the stove top with a couple tablespoons of water added. Cook over low heat stirring frequently to prevent burning.
You never mention when to add the peas?
At the end it says to fluff with a fork and add the peas.
yes YOu add them at the end and Let them to Simmer with the Rice Covered with the Lid . Let to Rest for 15 Minutes then you add the Chopped Parsley and Serve it.
I stink at making rice on the stove! I loved all your tips!
I never have very good luck with basmati rice for some reason but regular long grain white rice is really easy. Thanks Melissa!
Suppers are always easier with great side dishes like this to accompany the main entree!
I agree!! I always struggle with the sides so I need easy! 🙂
Yum! Tum! Yum!