Get Off The Couch and Cook

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Vegetable Rice Pilaf

vegetablericepilaftitleSometimes, when you have a strong flavored entrée, you want/need a side that sort of balances your taste buds out.  Something warm, maybe kinda creamy, definitely on the healthy side but filling.  I’m not a huge fan of rice… it’s okay, at best… but when I made the Balsamic Glazed Chicken, this really fit the bill as our side dish for the night.

I know rice pilaf is supposed to be more dry but I really like the way this came out more on the creamy side.  Almost like a lazy man’s risotto but a lot faster to make and no expensive, fancy rice needed.

vegetablericepilaf2When I made this, I just chopped up a red bell pepper and threw in some frozen peas and corn.  You could really use any vegetable mix that you like, though.  I could see just adding a 10oz bag of frozen mixed veggies for an easy last minute side dish.  You could even use a different mix of herbs; I just used what we had on hand: rosemary and thyme.

Now, this does make a hefty batch but it reheats pretty well in the microwave.  Which is good since I actually did not like this when I tried to eat it cold.  It’s not often I don’t like my leftovers cold.  I think that was the first time I’d visited the work microwave in a while.


Vegetable Rice Pilaf
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Makes: 10 cups
  • 2 Tbsp butter
  • 1 Tbsp jarred minced garlic (or 6-8 cloves, minced)
  • 1 red bell pepper, ½" dice
  • 2 c jasmine rice
  • 5 c reduced-sodium chicken broth
  • 11 oz can corn, drained
  • 1½ c frozen peas, thawed
  • ½ c grated Parmesan
  • 1 Tbsp finely chopped rosemary
  • 2 Tbsp finely chopped thyme
  • Salt & pepper, to taste
  1. In a large sauce pan, melt the butter over low heat. Add the garlic and cook, stirring, for 1 minute.
  2. Add the red bell pepper and rice and stir. Cook for 3 minutes, stirring once. Stir in the broth.
  3. Turn heat up to medium-high and bring the mixture boiling. Stir only once or twice. Once boiling, reduce the heat to medium and simmer for 5-7 minutes or until the broth is mostly absorbed.
  4. Stir in the corn and peas and cover. Cook about 10 minutes or until the rice is tender.
  5. Stir in the Parmesan and herbs. Season to taste with salt and pepper.

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