Bored of plain white rice? Level up your rice game with this Middle Eastern Vegetable Rice Pilaf recipe that combines basmati with vegetables, beans and warm spices. I think of this recipe as a sort of “loaded rice” that packs extra flavor, fiber and a serving of vegetables. It’s a base and a side all in one.
Serve it with one of my Mediterranean Mains. It works really well with my Grilling Recipes, especially Beef Shish Kebabs, Beef Kofta and Chicken Shish Tawook.
Table of Contents
Why This Recipe Works
- Super easy side dish: Made in one pot with basic ingredients and minimal fuss. Just rinse, sauté, simmer, and you’re done.
- Adaptable: I am using frozen peas and carrots, but you can use any frozen or fresh vegetables here. The key is to make sure they are chopped finely so that they can cook evenly along with the rice.
- Great for pairing: Works beautifully with grilled meats, tofu skewers, or as part of a Mediterranean-inspired meal. Use it as a base in rice bowls, or serve it on the side with whatever you like.
Ingredients
Simple, straightforward pantry and freezer staples… doesn’t get any easier than that. Here’s what you will need:
- Rice: Long-grain Basmati rice is key here. It’s what I use in most of my rice recipes, including Vermicelli Rice, Saffron Rice, Spanakorizo (Greek Spinach Rice) and Mediterranean Yellow Rice. The key is to rinse it really well under cold water until the water runs clear. You can use a different type of rice, like Jasmine rice or brown rice, but you will need to make adjustments to the amount of liquid per package instructions.
- Liquid: Even though you can use water to cook the rice, this is your opportunity to infuse more flavor into the final dish. I am using chicken broth or chicken stock, which adds savory depth. You can swap it with vegetable broth for a vegan version.
- Frozen green peas and carrots: Convenient and colorful; feel free to use any bagged mixed vegetables you like. I just happen to always have this frozen veggie mix on hand in my freezer, so making this recipe doesn’t require a trip to the store. But frozen green beans, corn, red bell pepper or green peppers would all work nicely. Or you can chop your own fresh veggies.
- Beans: I do enjoy adding canned beans to my meals whenever it makes sense. I think black beans work really well here as they won’t turn to mush as the rice steams. You can use red kidney beans too. I would avoid canned navy or white beans, as they will definitely turn soft as the rice cooks. For more bean recipes, try my Greek Butter Bean Salad, Kale Chickpea Feta Salad or my Bean Antipasto salad.
- Dry spices: You don’t have to add extra spices if you don’t want to, but I do like to include ground coriander, turmeric, and garlic powder. They add warmth and depth of flavor.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Middle Eastern Vegetable Rice Pilaf Recipe
Ready to serve in a few simple steps:
Step 1. Wash and Drain Rice. Wash and drain the basmati rice thoroughly until the water runs mostly clear. This helps ensure fluffy, separate grains.
Step 2. Sauté Aromatics. In a large pot, heat olive oil over medium heat. Add diced onion, coriander, turmeric, garlic powder, salt, and pepper. Sauté until the onion is softened and fragrant, about 3-5 minutes. Avoid browning.
Step 3. Add Rice, Vegetables and Stock. Stir in the rinsed rice, chicken stock, frozen peas and carrots, and black beans. Bring everything to a boil.
Step 4. Steam. Once boiling, reduce the heat to the lowest setting. Cover the pot tightly and let the rice steam for 20-25 minutes without lifting the lid.
Step 5. Rest and Serve. Turn off the heat and let the pilaf rest, covered, for 10 minutes. Fluff gently with a fork, garnish with fresh parsley or fresh cilantro if you like, and serve warm.
Pairing and Menu Ideas
You will find a large selection of main dishes on my website that will work well with this loaded rice. It’s also the perfect side dish to make if you are bored with plain regular rice and want to serve your family or guests something different.
This easy rice pilaf recipe works as a great base with many of my Levantine recipes such as Pulled Lamb, Za’atar Chicken Thighs, Beef Kofta, Chicken Kafta, Chicken Shish Tawook, Pomegranate Short Ribs and Chicken Shawarma.
It also works well with many of my other Mediterranean cuisine mains like Chicken Souvlaki Skewers, Greek Lemon Chicken and Potatoes, Harissa Honey Chicken, Harissa Chicken skewers, Beef Shish Kebabs and Kebab Koobideh (Persian Beef Kebab).
Works well with seafood like my Baked Mediterranean Salmon, Honey Harissa Salmon, Grilled Mediterranean Salmon Kabobs or Grilled Shrimp Skewers.
Expert Tips
- Use the right long grain rice. Basmati is ideal (and my personal preference) due to its light and fluffy texture. If using another variety, adjust the water ratio and cooking time accordingly. The package should have water-to-rice ratio guidelines.
- Rinse the rice well to prevent stickiness.
- Don’t skip the resting time after cooking. It allows the rice to finish steaming and firms up the texture.
- If the rice is too wet once it’s finished, leave the lid off for 5-10 minutes and let it steam. If the rice is undercooked, add a splash of water (hot), cover, and let it cook for another few minutes. The key here is to use the kind of rice you are comfortable with. If you have cooked with basmati before and you know the water ratio that works for you, stick to it.
- Use a heavy-bottomed pot with a tight lid to avoid burning and ensure even cooking. If your lid has a small steam hole, plug it with small piece of paper towel.
Other Sides and Appetizers
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Middle Eastern Vegetable Rice Pilaf
Ingredients
- 1 cup Basmati rice
- 2 tablespoon Olive oil
- 1 Medium onion (finely diced)
- 1 teaspoon Ground coriander
- ½ teaspoon Garlic powder
- ½ teaspoon Turmeric powder
- ¼-½ teaspoon Salt – Use more salt if using low-sodium broth, use less salt if using regular broth
- ¼ teaspoon Black pepper
- 1½ cups Chicken broth
- 1 cup Mixed frozen vegetables
- 1 cup Canned black beans (drained)
- Fresh parsley for garnish
Instructions
- Wash and Drain Rice. Wash and drain 1 cup Basmati rice thoroughly until the water runs mostly clear. This helps ensure fluffy, separate grains.
- Sauté Aromatics. In a large pot, heat 2 tablespoon Olive oil over medium heat. Add 1 Medium onion (finely diced), 1 teaspoon Ground coriander, ½ teaspoon Garlic powder, ½ teaspoon Turmeric powder, ¼-½ teaspoon Salt, and ¼ teaspoon Black pepper. Sauté until the onion is softened and fragrant, about 3-5 minutes. Avoid browning.
- Add Rice, Vegetables and Stock. Stir in the rinsed rice, 1½ cups Chicken broth, 1 cup Mixed frozen vegetables, and 1 cup Canned black beans (drained). Bring everything to a boil.
- Steam. Once boiling, reduce the heat to the lowest setting. Cover the pot tightly and let the rice steam for 20-25 minutes without lifting the lid.
- Rest and Serve. Turn off the heat and let the pilaf rest, covered, for 10 minutes. Fluff gently with a fork, add Fresh parsley for garnish and serve warm.
Notes
- Rice: Use long-grain Basmati rice. The key is to rinse it really well under cold water until the water runs clear. You can use a different type of rice, like Jasmine rice or brown rice, but you will need to make adjustments to the amount of liquid per package instructions.
- Liquid: Even though you can use water to cook the rice, this is your opportunity to infuse more flavor into the final dish. I am using chicken broth or chicken stock, which adds savory depth. You can swap it with vegetable broth for a vegan version.
- Frozen green peas and carrots: Feel free to use any bagged mixed vegetables you like. I just happen to always have this frozen veggie mix on hand in my freezer, so making this recipe doesn’t require a trip to the store. But frozen green beans, corn, red bell pepper or green peppers would all work nicely. Or you can chop your own fresh veggies.
- Beans: You can use red kidney beans. I would avoid canned navy or white beans, as they will definitely turn soft as the rice cooks.
- Dry spices: You don’t have to add extra spices if you don’t want to, but I do like to include ground coriander, turmeric, and garlic powder. They add warmth and depth of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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