Gluten Free Vegan Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

Golden turmeric and cumin bloom in olive oil with softened onion and garlic, building a warm, earthy base before the rice gets toasted until each grain turns nutty and fragrant. A touch of cinnamon adds an unexpected warmth that plays beautifully against the savory broth, and everything simmers low and slow until the grains are tender and the liquid disappears completely. A quick rest and a fluff with a fork gives you separate, fluffy grains rather than anything gummy or clumped. Sweet peas and a scatter of fresh parsley finish it off with color and freshness right before serving. It's a fragrant, fuss-free side that works with just about anything on the table, and it's a solid, reliable choice for a gluten free spread.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups long-grain white rice
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp black pepper
3 cups vegetable broth
¾ tsp salt
¼ cup frozen peas, thawed (optional)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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