Vegetable Rice Pilaf

A fragrant rice pilaf, stirred in hot fat until glossy and then cooked in stock with crunchy vegetables. Light and tasty, it goes with meat and fish or can be eaten on its own as a plant-based dish.

Prep time: 10 min  |  Cooking time: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 143 kcal · 4 g protein · 28 g carbohydrate · 1 g fat

Ingredients

• 250 g rice
• 1 carrot
• 1 pepper
• 100 g peas
• 1 onion
• 500 ml stock

Method

1. Fry the onion and diced vegetables.
2. Add the rice and stir it in the hot fat for 2 minutes until glossy.
3. Pour in the stock, cover and cook for 18 minutes.
4. Leave to rest for 5 minutes, then fluff up with a fork.

Nutritional benefits

Pilaf rice, cooked in stock with vegetables, is more fragrant and more nutritious than plain rice. The vegetables add fibre, vitamins and colour. A light, inexpensive plant-based side or main, naturally gluten-free, especially with wholegrain rice.

Variations and substitutions

• With wholegrain or basmati rice.
• With raisins and almonds (Middle Eastern style).
• With spices: turmeric, cumin.
• Higher in protein: add chickpeas or chicken.

Storage and making ahead

Keeps for 3 days and reheats well. Ideal as a side for batch cooking.

💡 Good to know

Stir the rice in the hot fat before adding the stock: the grains stay separate and do not stick together.

Related reading

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: rice · carrot · pepper · peas · onion.

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