A flavorful and comforting side dish, Vegetable Rice Pilaf combines tender rice, toasted orzo, and a medley of colorful vegetables for a perfectly balanced meal or side. It’s light yet satisfying, with rich buttery notes and aromatic garlic and onion that make it irresistible.
Why You’ll Love This Recipe
This dish is versatile, wholesome, and easy to prepare. You can use any combination of vegetables you have on hand, making it perfect for using up leftovers. It’s a fantastic vegetarian main dish or an elegant side that pairs beautifully with grilled meats or fish. The toasted orzo adds a delightful nutty flavor that elevates the whole dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 cup orzo
1 cup diced onion
4 cloves garlic, minced
1 cup uncooked white rice
4 cups chicken stock
2 cups cooked vegetables, cut into bite-size pieces
¼–½ teaspoon kosher salt, adjusted to taste
Directions
Cook your choice of vegetables until tender, then chop them into bite-sized pieces.
In a medium skillet, melt the butter over medium heat. Add the orzo and toast it, stirring constantly, until golden brown, about 3 minutes.
Stir in the garlic and onion, cooking for another minute.
Pour in the chicken stock and add the rice. Increase the heat to high, stir, and bring to a boil.
Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Season with salt, stir to combine, and remove from heat. Let stand for a few minutes, then fluff with a fork.
Gently fold in the cooked vegetables and sprinkle with fresh parsley before serving.
Vegetarian: Substitute vegetable broth for chicken stock.
Mediterranean twist: Add diced tomatoes, olives, and a sprinkle of feta cheese.
Spicy version: Stir in a pinch of red pepper flakes or chopped jalapeño.
Protein boost: Add grilled chicken, shrimp, or chickpeas.
Herb lovers: Mix in chopped fresh basil, thyme, or dill for added aroma.
Storage/Reheating
Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth and warm in a covered skillet over low heat or in the microwave until heated through. The dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
How do I prevent the rice from becoming mushy?
Use the correct rice-to-liquid ratio and avoid overcooking. Let the pilaf rest covered after cooking, then fluff gently.
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. Adjust the simmering time to about 40–45 minutes and add more broth if needed.
What kind of vegetables work best in this dish?
Zucchini, bell peppers, carrots, peas, broccoli, or mushrooms all work beautifully.
Can I make this recipe vegan?
Absolutely. Use plant-based butter and vegetable stock instead of chicken stock.
How do I add more flavor to the pilaf?
Toast the orzo thoroughly, use homemade stock, and finish with fresh herbs or grated Parmesan cheese.
Can I use quinoa instead of rice?
Yes, quinoa works well as a protein-rich substitute. Adjust cooking time to about 15 minutes.
Is this dish gluten-free?
Use gluten-free orzo (or omit it) to make the recipe gluten-free.
What can I serve with vegetable rice pilaf?
It pairs well with grilled chicken, fish, tofu, or roasted vegetables.
Can I make it ahead of time?
Yes, it reheats well. Prepare it up to a day in advance and store it in the fridge.
Why is my orzo not toasting evenly?
Stir continuously and keep the heat moderate to ensure all pieces brown uniformly.
Conclusion
Vegetable Rice Pilaf is a simple yet elegant dish that showcases the best of hearty grains and fresh vegetables. Whether served as a flavorful side or a satisfying main course, it delivers comfort and nutrition in every bite. Its versatility ensures it fits any meal, any time of year.
A flavorful and comforting side dish, Vegetable Rice Pilaf combines tender rice, toasted orzo, and a medley of colorful vegetables for a perfectly balanced vegetarian main or side.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
2 tablespoons butter
1 cup orzo
1 cup diced onion
4 cloves garlic, minced
1 cup uncooked white rice
4 cups chicken stock
2 cups cooked vegetables, cut into bite-size pieces
¼–½ teaspoon kosher salt, adjusted to taste
Instructions
Cook your choice of vegetables until tender, then chop them into bite-sized pieces.
In a medium skillet, melt the butter over medium heat. Add the orzo and toast it, stirring constantly, until golden brown, about 3 minutes.
Stir in the garlic and onion, cooking for another minute.
Pour in the chicken stock and add the rice. Increase the heat to high, stir, and bring to a boil.
Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Season with salt, stir to combine, and remove from heat. Let stand for a few minutes, then fluff with a fork.
Gently fold in the cooked vegetables and sprinkle with fresh parsley before serving.
Notes
For a vegetarian version, use vegetable broth instead of chicken stock.
Use a variety of vegetables like carrots, peas, or bell peppers for added color and flavor.
Toast the orzo well for the best nutty flavor.
Add fresh herbs before serving for a burst of freshness.
Can be made ahead and reheated with a splash of broth.
