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Vegetable pilaf with vegetables

Vegetable Pilaf (Meatless)

A meat-free take on the famous rice pilaf! This hearty, flavorful dish is perfect when you're eating light or meatless, and the rest of the year it makes a great side for just about any meat dish.

katushafin

Recipe author

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Composition / ingredients

Servings:

Rice

Onion

Carrot

Bell pepper

0.5

Tomatoes (I used 8 cherry tomatoes)

Vegetable oil

Bay leaf

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 3 g

Fats 31 % 14 g

Carbohydrates 62 % 28 g

243 kcal

GI: 11 / 89 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients for the pilaf.
Step 2:

Pick over the rice and rinse it very well under cold water, changing the water several times until it runs completely clear. Then cover the rice with fresh cold water and let it soak for 10 minutes.
Step 3:

Meanwhile, slice the onion into half-rings.
Step 4:

Either grate the carrot or cut it into thin matchsticks.
Step 5:

Cut the bell pepper into pieces about the same size as the carrot.
Step 6:

Cut the tomatoes into small cubes.
Step 7:

Heat a Dutch oven (or heavy pot) well over high heat. Pour in the oil and let it get hot for a few minutes. Add the onion — it should start sizzling right away, which is why getting everything hot first matters. Fry the onion for a few minutes, stirring constantly.
Step 8:

Add the carrot after the onion. Keep the heat high — vegetables fried over high heat are especially fragrant. Fry the carrot for about two minutes, stirring so it doesn't stick.
Step 9:

Add the bell pepper and fry everything together for about another minute.
Step 10:

Drain the rice and spread it evenly over the vegetables. Cover the pot and let it sit for a couple of minutes. The rice will soak up oil from the vegetables, which helps it cook up fluffy and golden later on.
Step 11:

Pour in enough cold water to cover the rice by about half an inch. Bring it to a boil, reduce the heat to medium, cover the pot, and leave it for 5 minutes.
Step 12:

After 5 minutes, add the tomatoes, spreading them evenly over the surface of the rice. Add the bay leaves, salt, and pepper as well.
Step 13:

Reduce the heat to low, cover the pot, and let the pilaf cook for another 5 minutes. The water will be fully absorbed by then.
Step 14:

Fluff the finished pilaf and let it rest a few minutes under the lid.

The pilaf comes out fluffy, fragrant, and delicious — nearly as good as a real meat pilaf. The tastiest pilaf is made in a Dutch oven or cast-iron pot: it may not be the prettiest pan, but it's time-tested and seasoned by the fire. You can also add other vegetables to the pilaf — zucchini, eggplant, green peas, or corn.