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Easy vegetable pilaf recipe for weeknight dinners

Name: Easy vegetable pilaf recipe for weeknight dinners
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 1.5 cups basmati rice (or long-grain); 2.5 cups vegetable broth (or water); 1 onion, diced; 2 carrots, chopped; 1 bell pepper, diced; 1 cup frozen peas; 2 cloves garlic, minced; 1 tsp cumin; 0.5 tsp turmeric; 2 tbsp olive oil; Salt & pepper to taste

The first time I made vegetable pilaf, I was convinced I’d ruined it. I’d just moved into my first apartment and wanted to impress my roommate with something “fancy” but easy. I dumped in way too much cumin, forgot to rinse the rice, and somehow burned the bottom while the top was still crunchy. We ate it anyway, laughing at my “adventurous” cooking. Now, after years of tweaks (and fails), this easy vegetable pilaf recipe is my go-to for weeknight dinners—simple, forgiving, and always comforting.

Recipe Card

Recipe Title	Easy vegetable pilaf recipe for weeknight dinners
Servings	4
Prep Time	10 mins
Cooking Time	25 mins
Calories	~300 per serving

Ingredients

1.5 cups basmati rice (or long-grain)
2.5 cups vegetable broth (or water)
1 onion, diced
2 carrots, chopped
1 bell pepper, diced
1 cup frozen peas
2 cloves garlic, minced
1 tsp cumin
1/2 tsp turmeric
2 tbsp olive oil
Salt & pepper to taste

That first time, I used plain white rice instead of basmati, and it turned into a sticky mess. Basmati’s fluffiness makes all the difference. And don’t skip rinsing the rice—I learned that after a gummy disaster. The turmeric? Accidentally dumped a whole tablespoon once. My pilaf looked radioactive but tasted… interesting.

Directions

Rinse the rice under cold water until the water runs clear. Trust me, skip this and regret it.
Heat olive oil in a pot over medium heat. Add onions and cook until soft.
Toss in carrots and bell pepper, cook for 3-4 mins.
Add garlic, cumin, turmeric, salt, and pepper. Stir for 30 seconds.
Add rice and stir to coat it in the spices.
Pour in broth, bring to a boil, then reduce heat to low and cover.
Simmer for 15 mins, then add peas and cook 5 more mins.
Turn off heat, let it sit covered for 5 mins. Fluff with a fork.

One time, I got distracted during the simmer and came back to a dry, crackling pot. Now I set a timer like my life depends on it. And that “let it sit” step? I used to skip it, wondering why my rice was soggy. Turns out, patience is a secret ingredient.

This pilaf became my weeknight hero when my kid declared it “confetti rice” and actually ate the veggies. Leftovers? Even better—I’ve tossed it into wraps, fried it with eggs, and once even used it as stuffing for peppers. It’s forgiving, flexible, and never the same twice.

I’ve made it healthier by swapping brown rice (add extra broth and time) or lighter on oil, but my family prefers the original. It’s not gourmet, just honest, easy comfort food that fills the kitchen with warmth.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
~300	55g	7g	6g

The first time I calculated the nutrition, I was shocked it wasn’t higher—until I realized I’d forgotten to count the oil. Whoops. It’s pretty balanced as-is, but for protein, I’ll sometimes add chickpeas or serve it with yogurt. My friend swears by cauliflower rice, but we don’t talk about that.

Ingredient Swaps

Ingredient	Substitution
Basmati rice	Jasmine or brown rice (adjust liquid)
Vegetable broth	Chicken broth or water + bouillon
Peas	Green beans or corn
Cumin	Garam masala or curry powder

I once used quinoa instead of rice—texture was weird, but my health-nut cousin loved it. Curry powder makes it bolder, great for leftovers. And if you’re out of broth, water works, but toss in a bay leaf or extra garlic to jazz it up. Just avoid my “let’s use coconut milk” experiment. Pilaf shouldn’t be sweet.

Tips

Rinse the rice. Seriously. I’ve ignored this tip exactly once.
Toast the spices with the veggies—it wakes up the flavors.
Use a tight-fitting lid. Steam escapes = crunchy top layer.
Leftovers? Fry it with an egg for breakfast.

My “I don’t need to measure the broth” phase led to a pilaf that could’ve doubled as cement. Now I use the knuckle trick (broth should cover rice by about a finger’s width). And that egg trick? Born from desperation when I forgot groceries. Now it’s a ritual.

FAQ

Can I make it in a rice cooker?
Yes! But sauté veggies first in a pan, then add everything to the cooker. I tried dumping it all in raw once—mushy veggies, undercooked rice. Not my finest hour.

Why is my pilaf sticking to the pot?
Heat’s too high. I scorched two pots before admitting medium-low is my friend. A non-stick pot helps, but isn’t necessary if you’re patient.

Can I freeze it?
Technically yes, but the texture’s never quite right. I portion leftovers for 3-4 days max. Frozen pilaf once thawed into sad, separated grains. Lesson learned.

That’s everything I know about making easy vegetable pilaf for weeknight dinners! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just call it “deconstructed pilaf” and serve it with extra bread.