Vegan Rice Pilaf
Rice pilaf has a reputation for being a little bland, but this version earns its place at the center of the table. Toasting the grains in olive oil before adding liquid is the move that makes all the difference — it builds a nutty depth that plain steamed rice just can't touch. A warm blend of cumin, turmeric, and cinnamon goes in right before the broth, perfuming the whole kitchen and giving every forkful a gently spiced, golden character. Everything cooks in vegetable broth rather than chicken stock or butter, so the dish is completely plant-based without any substitutions or workarounds — it's just built that way from the start. Optional peas and fresh parsley stirred in at the end add a pop of color and brightness that makes the finished dish look as good as it tastes. The recipe serves four, making it an easy weeknight side or a reliable dish to bring to a shared table where you want something crowd-pleasing and fuss-free.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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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