Perfect Rice Pilaf with Vegetables
Rice is considered rice pilaf when it’s been toasted and cooked in aromatics (like the onion and carrot) and then cooked in a seasoned broth. Toasting the rice gives the finished dish a more complex flavor and cooking the rice in a little bit less liquid gives it a fluffier texture. We also let it rest after cooking which gives it an even fluffier texture.

Ingredients

1 1/2 cups brown basmati rice
3 tablespoons unsalted butter or avocado oil*
1/2 medium yellow onion, finely diced
1/2 medium red bell pepper, diced
1 small zucchini, diced
1 small carrot, diced
2 3/4 cups vegetable broth or chicken broth
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Instructions

In a large bowl, rinse rice with cold water. Stir with your hands to remove surface starch. Drain through a fine-mesh strainer and rinse again.
Heat the butter or oil in a large, heavy-duty saucepan over medium heat. Add the onion, red pepper, zucchini, and carrot and sauté for 3-4 minutes.
Add the rice and cook, stirring, until it is lightly browned and smells nutty, about 5 minutes.
Stir in the broth, salt, and pepper and bring to a boil. Immediately lower the heat to a gentle simmer. Cover and cook until all of the liquid is absorbed, about 40-45 minutes.
Remove the pan from the heat, uncover, and lay a folded kitchen towl over the pan, and cover again to hold the towel in place. Let the rice rest for about 5 minutes.
Remove the lid and towel, fluff the rice with a fork, and serve.
notes
*I prefer the flavor of butter, but if you need to keep this vegan or dairy-free, avocado oil is a good substitution.