Vegetable Rice Pilaf
Rice is toasted with mushrooms, peas, onion, olive oil, and butter, then steamed and finished with parsley and black pepper.
By Moow Editorial ·
- If using cooked canned peas, add them when the rice is nearly finished instead of sautéing them.
- The lemon helps the rice remain pale; add fresh dill at the end if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 310 kcal
- Protein: 7 g
- Carbohydrates: 41 g
- Fat: 14 g
- Fiber: 4 g
- Sodium: 467 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pilaf
Have these measured and ready before you begin.
- 1 small yellow onion, finely diced
- 8 ounces (225 g) mushrooms
- 3/4 cup plus 1 tablespoon (200 ml by volume) fresh peas
- 3/4 cup plus 1 tablespoon (200 ml by volume) rice
- 3 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 1/4 cups (300 ml) boiling water
- 3/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped flat-leaf parsley
Directions
1. Heat the olive oil in a wide pan over high heat and sauté the onion briefly.
2. Add the mushrooms a handful at a time, keeping the heat high so they brown rather than release too much water.
3. Stir in the fresh peas and a splash of hot water, if needed, just until they begin to lose their raw firmness.
4. When the extra liquid has evaporated, add the rinsed rice and butter and toast the rice well.
5. Add the measured boiling water, lemon juice, and salt. Cover and cook over low heat until the liquid is absorbed.
6. Remove from the heat and rest, covered, for 10 minutes. Fold in the black pepper and parsley and serve.
Sources
Contains milk. Cool leftover rice quickly in shallow containers, refrigerate within 1 hour, and reheat only once to 165°F (74°C).