This warmly spiced pilaf is built entirely on pantry staples that already suit a vegetarian table, no reworking required. Onion and garlic get sweated down in olive oil until soft and fragrant, then long-grain rice is toasted right in the pan until it turns nutty and opaque. Cumin, turmeric, and cinnamon bloom into the grains before vegetable broth goes in, giving the finished dish its golden color and cozy depth of flavor. A low, slow simmer under a tight lid is the secret to fluffy, distinct grains rather than a sticky pot. Once rested and fluffed, a handful of sweet peas and a scatter of fresh parsley brighten every bite. It's an easy, fragrant side that fits effortlessly into a vegetarian spread, whether alongside roasted vegetables or a hearty bean stew.
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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.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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