Veggie-Rice Pilaf
  • Cooking Time: 20 minutes
  • Servings: 6-8
  • Preparation Time: 10 minutes
  • 1 1/2 cups Basmati rice (or other long-grain rice)
  • 1 small yellow or white onion, finely chopped
  • 1 zucchini, grated
  • 2 carrots, grated
  • 3 Tbsp olive oil or butter
  • 3 1/4 cups vegetable or chicken broth (broth adds more flavor, but to keep cost down can use half broth/half water)
  • Salt and pepper to taste
  1. Soak the rice while you prepare the vegetables. When ready to use, rinse the rice in a fine mesh sieve to wash away some of the starch.
  2. Add oil or butter to a saucepan over medium heat. Add chopped onion and cook until onion is see-through.
  3. Add zucchini, carrot and strained rice and stir to coat. Add broth and a pinch of salt and pepper to the saucepan. Stir and cover.
  4. Bring to a boil over medium heat, then reduce heat to medium-low for 15 minutes or until the water has all been absorbed and the rice is tender. If water boils over, just remove the pan and turn down the heat a little - do not remove the lid. (My mom would get so mad when I lifted the lid.)
  5. Fluff rice with a fork and add additional salt and pepper to taste.
So many holiday dishes are rich and heavy. This lighter take on holiday foods is a healthy and flavorful complement to more traditional main dishes. The grated vegetables add wonderful character, complexity and flavor to this rice. Be sure to watch the video for tips on cooking rice. No peeking!