Vegetable Pilaf

 

Vegetable Pilaf

Prep 15 min, cook 25 min+ 10 min rest, serves 4

Ingredients

Rice & Liquid

• 300 g basmati rice (rinsed until water runs clear)
• 600 ml vegetable broth (or water + 6 g salt)

Vegetables

• 120 g onion, finely chopped
• 100 g carrot, small dice
• 100 g zucchini, small dice
• 80 g peas (fresh or frozen)
• 2 garlic cloves, minced
• 30 g butter or 20 ml olive oil

Spices

• 1 tsp ground turmeric (optional, for color)
• 1 tsp cumin seeds or ground cumin
• 1 bay leaf
• Black pepper to taste

Method

1. Preheat

• Oven at 180°C.

2. Build the base

• In an ovensafe pot or Dutch oven, add butter/oil, onion, carrot, zucchini, garlic.
• Mix everything raw no sautéing needed for this easy version.

3. Add rice & spices

• Add rinsed rice, peas, turmeric, cumin, bay leaf, pepper.
• Stir gently to combine.

4. Add broth

• Pour 600 ml hot broth over the mixture.
• Taste the liquid adjust salt now (it should taste lightly seasoned).

5. Bake

• Cover with lid or foil.
• Bake 25 minutes.
• Remove from oven and rest 10 minutes without opening.

6. Fluff

• Open the lid, remove bay leaf, gently fluff with a fork.

Optional AddOns

• raisins for sweetness
• toasted almonds or cashews
• Fresh herbs (parsley, cilantro, dill)
• Chicken, Salmon, Shrimps, Beef, Tofu 

Beginner Tips

• Rinse the rice well: this is the secret to fluffy grains.
• Don’t open the lid while baking: steam is your friend.
• Resting is mandatory: those 10 minutes finish the cooking gently.
• Cut vegetables small and even: they will cook perfectly in the oven.
• Taste the broth before baking: it’s the only chance to adjust seasoning.
• Use a pot with a tight lid: to trap steam and avoid dry pilaf.