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Vegan Vegetable Pilaf

This vegan vegetable pilaf features fragrant rice cooked with sautéed vegetables and toasted spices, creating a warm, comforting dish with vibrant flavors and a fluffy, colorful appearance. The recipe uses simple stovetop methods, including sautéing, simmering, and gentle steaming, to achieve tender rice and crisp-tender vegetables that meld into a hearty, inviting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Central Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups long-grain white rice rinsed until water runs clear
  • 2 tablespoons oil vegetable, coconut, or olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cup diced onion about 1 small onion
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 cup diced carrots
  • 1 cup diced bell peppers red or mixed colors
  • 1 Z zucchini sliced into half-moons
  • 3 cups vegetable broth preferably homemade or low-sodium
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Deep skillet or wide pot
  • Measuring cup
  • Wooden spoon
  • Sharp knife
  • Lid

Method
 

  1. Rinse the rice thoroughly under cold water until the water runs clear, then set aside to drain.
  2. Heat the oil in a deep skillet or wide pot over medium heat until shimmering and fragrant.
  3. Add the cumin and coriander seeds to the hot oil, toast them for about 30 seconds until they crackle and release their aroma, filling the air with warm spice scent.
  4. Stir in the diced onion and cook, stirring often, until translucent and golden, about 5-7 minutes, with a sweet aroma developing as it browns slightly.
  5. Add the minced garlic and grated ginger, cooking for another minute until fragrant and slightly softened.
  6. Stir in the diced carrots and bell peppers, sautéing for about 5 minutes until they start to soften and their colors brighten.
  7. Pour in the vegetable broth and bring it to a gentle boil, which should take about 2-3 minutes.
  8. Add the drained rice to the boiling broth, stirring briefly to distribute evenly, then reduce the heat to low and cover tightly with a lid.
  9. Let the rice simmer gently on low heat for 15 minutes without lifting the lid, allowing the rice to absorb the flavors and become tender.
  10. During the last 5 minutes of cooking, stir in the zucchini slices, gently folding them into the rice to keep some bite and freshness.
  11. Once the rice is tender and the liquid has been absorbed, turn off the heat and let the pilaf rest, covered, for 5 minutes to allow flavors to meld.
  12. Finish by squeezing fresh lemon juice over the pilaf, gently fluffing with a fork, and serving hot, garnished with herbs if desired.

Notes

Feel free to customize with your favorite vegetables or add a sprinkle of fresh herbs for extra flavor. Resting the rice helps it become fluffy and evenly flavored.