Vegetable Rice Pilaf

I had a craving for a simple yet tasty rice with vegetables that could serve as a light dinner. I looked through a few recipes but none appealed to me so I created my own and I am super glad I did because this rice came out fantastic! The annatto powder gives the rice a reddish color and subtle flavoring. Preparing and cooking this dish takes a bit longer than you would expect a light dinner or side dish to take but I promise it’s well worth it.

Vegetable Rice Pilaf

2 cups of long grain white rice, rinsed thoroughly and drained well
1/4 cup Earth Balance
2 tablespoons extra virgin olive oil
2 stalks of celery, minced
1 med onion, minced
2 garlic cloves, minced
1 jalapeño, seeds and stems removed, minced
1/2 cup fresh or frozen corn
1/2 cup fresh or frozen peas
1/2 cup diced baby carrots (about 10)
4 cups of vegetable stock (substitute water if necessary)
1 tsp annato powder
1 tsp salt
1 tbsp cilantro, chopped

1. Heat earth balance and olive oil in a large heavy rice pot on medium high heat
2. Add rinsed rice and cook for 10 minutes, stirring often, until it lightly begins to brown
3. Add minced onion, garlic, celery and jalapeño mixture (I used my small food processor) and cook with rice for 5 minutes, stirring often.
4. Add baby carrots and stir for 3-5 minutes. Add peas and corn and mix well.
5. Add remaining ingredients and stir until well mixed. Do not over stir once liquid has been added.
6. Brings contents to a light boil, stir one last time, lower heat to medium low and cover tightly for 25 minutes or until all liquid is absorbed. Do not stir or lift lid while rice is cooking.
7. Lift lid, stir contents and remove from heat.
8. Cover for an additional 5 minutes and then serve.

Prep and Cooking Time: 1 hour 15 minutes
Servings: 4-6


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