Easy Rice Pilaf with Peas and Carrots
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
8
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Calories
2824 kcal
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Cuisine
Vegetarian, Vegan
Easy Rice Pilaf with Peas and Carrots
Description
Easy Rice Pilaf with Peas and Carrots is a flavorful rice preparation using basmati rice that is washed thoroughly to remove excess starch. The pilaf starts by sautéing onion and garlic in olive oil before adding frozen peas and chopped carrots along with spices such as coriander, paprika, Aleppo pepper, and turmeric. These spices infuse the rice with gentle warmth and color.
The rice is combined with the softened vegetables and spices, then cooked in broth and water until tender and fully absorbed, producing distinct, fluffy grains rather than sticky rice. Allowing the rice to rest after cooking helps the grains firm up slightly.
A topping of toasted walnut halves, pine nuts, sliced almonds, and dried fruit like raisins adds crunch and bursts of sweetness. This pilaf pairs well with grilled or roasted meats and vegetables, or stands alone as a seasoned vegetarian dish.
For best results, rinse rice until water runs clear, and let it cool completely before refrigerating leftovers. Reheat gently on the stovetop to maintain texture, and the pilaf keeps refrigerated up to four days.
Ingredients
- 2 cups basmati rice
- extra virgin olive oil
- 1 onion finely chopped, small, yellow
- 2 garlic minced, cloves
- 1 cup peas frozen
- 2 to 3 carrot peeled and chopped
- kosher salt
- ½ teaspoon Coriander
- ½ teaspoon paprika
- ½ teaspoon Aleppo pepper
- ¼ teaspoon Turmeric ground
Nut Topping:
- ¼ cup walnut halves toasted
- ¼ cup pine nuts toasted
- ¼ cup almonds toasted, sliced
- ¼ cup dried fruit such as raisins or chopped dried apricots
Instructions
- Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
- In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
- Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
- Allow the rice about 5 to 10 minutes to rest before serving.
- Serve with the nuts and raisins on top.
Notes
- Wash the rice thoroughly until the water runs clear to prevent clumping and improve fluffiness.
- Let the cooked rice rest covered for 5 to 10 minutes before serving to allow steam to finish cooking and grains to set.
- Cool leftovers completely before transferring to an airtight container; stored rice keeps up to four days refrigerated.
- Reheat leftover pilaf on the stovetop over medium heat to maintain texture without drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 2824 kcal
% Daily Value*
| Calories | 282.4kcal | 14% |
| Carbohydrates | 48.1g | 16% |
| Protein | 6.6g | 13% |
| Fat | 7.4g | 11% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 3.7g | 22% |
| Monounsaturated Fat | 2.3g | 12% |
| Sodium | 18.1mg | 1% |
| Potassium | 278.9mg | 6% |
| Fiber | 3.4g | 14% |
| Sugar | 2.8g | 6% |
| Vitamin A | 2787.6IU | 56% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 42.4mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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