Middle Eastern Vegetable Rice Pilaf

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Diet: Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $5

Ingredients

1 cup Basmati rice
2 tbsp Olive oil
1 Medium onion (finely diced)
1 tsp Ground coriander
½ tsp Garlic powder
½ tsp Turmeric powder
¼-½ tsp Salt - Use more salt if using low-sodium broth, use less salt if using regular broth
¼ tsp 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 tbsp Olive oil over medium heat. Add 1 Medium onion (finely diced), 1 tsp Ground coriander, ½ tsp Garlic powder, ½ tsp Turmeric powder, ¼-½ tsp Salt, and ¼ tsp 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

Refer to the post above for step-by-step photos, tips, menu ideas and more.

Key Ingredient 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.

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