Our veggie pilaf is perfect for easy, quick and wholesome fresh spring and summer meals. It is easily adaptable so feel free to switch out any of the vegetables or herbs, and replace the broad beans for a different bean. A pilaf is a useful budget-friendly recipe to have up your sleeve as its perfect for using up seasonal veggies that you have to hand and is ideal for those days when you need something quick but sustaining.
1tablespoonmargarine or oil[or replace with ½ cup [125ml] of veggie stock/broth, adding extra as necessary]
1mediumonion[diced, about 125grams prepared]
4garlic cloves[diced]
1largecourgette [zucchini][diced, about 200 grams after courgette prepared]
1bell pepper[diced]
150gramsbroad beans[fresh or frozen]
225gramslong grain rice[rinsed under fresh running water and then drained]
225gramspeas[fresh or frozen]
1bay leaf
15gramsfresh mint[or 2 teaspoons dried mint]
15gramsfresh parsley[or 2 teaspoon dried parsley]
1sprigfresh thyme[or 2 teaspoons of dried thyme]
600millilitresvegetable stock [hot, using hot stock just means the pilaf will be cooked quicker!]
Garnish, optional
extra fresh mint, parsley, and chopped chives if liked, or sliced spring onions [green onions]
Instructions
Melt the margarine, heat the oil, or bring to a gentle boil the ½ cup vegetable stock.
1 tablespoon margarine or oil
Add the onions, garlic, pepper, courgette, bell pepper and broad beans. Over a medium heat cook for 8 minutes, stir frequently. [If using vegetable stock instead of oil then you can place a lid over the pan but do stir frequently and add small amounts of extra stock if necessary to prevent sticking to the pan]
1 medium onion, 4 garlic cloves, 1 large courgette [zucchini], 1 bell pepper, 150 grams broad beans
Next, add the rice and peas and cook for 2 minutes, stirring frequently.
225 grams long grain rice, 225 grams peas
Add the bay leaf and the fresh [or dried] herbs. Stir through ¾ teaspoon of salt and a good grinding of black pepper.
Give it all a good mix and pour in the hot vegetable stock.
600 millilitres vegetable stock
Bring to the boil, add a lid over the pan, and turn the heat to low. Cook for 10 minutes.
Turn the heat off but leave the rice on the cooker stove top for a further 10 minutes as it will continue to cook within the residual heat. Don't remove the pan lid.
The liquid should be soaked up and the rice cooked but if not just pop the lid back on and leave for an extra few minutes until the rice is soft. [If you think that the rice needs a few minutes extra cooking and the liquid has been soaked up just add about a half cup of boiling water, stir it through and add the lid, and cook for a further 5-10 minutes over a medium heat, and check to see if its soft.]
Give the rice a good stir and fluff up with a fork. Remove the bay leaf and thyme sprig.
Check the seasoning and add extra salt and pepper to taste.
Scatter over extra fresh herbs if liked. Chopped chives are a particularity tasty garnish, as are a few sliced spring onions [green onions]. We like to add a small dollop of plant-based mayonnaise or Oatley creme fraiche once served onto plates.Enjoy with a wedge of crusty bread such as French baguette and/or a nice fresh salad.
extra fresh mint, parsley, and chopped chives if liked, or sliced spring onions [green onions]
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers should be placed in the refrigerator as soon as they have cooled [preferably within an hour], and can be kept for a few days or freeze for 2-3 months.
Reheat the pilaf in the microwave until piping hot throughout and steaming. Or within a non-stick pan and reheat over a medium-high heat, stirring frequently, until piping hot and steaming throughout. A little extra water can be used to prevent sticking.
Any of the vegetables can be replaced with your choice of vegetable, although do dice each veggie to similar small sizes. Frozen mixed veggies or canned veggies can be used if preferred.
We used long-grain rice which cooks quickly but you can use any type of rice as long as you take into consideration that different types of rice may take longer to cook than stated on our recipe and may also require extra liquid.
For more recipe notes and FAQ's do have a look at our recipe notes and FAQ section above this recipe.