Spring Vegetable Rice Pilaf with Fresh Herbs
A vibrant and flavorful rice pilaf featuring fresh spring vegetables and herbs, perfect for a light meal or as a side dish.
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Ingredients
Yields 4 servings
- (1 cup) long-grain rice
- (2 tablespoons) olive oil
- (1) small onion, diced
- (2 cloves) garlic, minced
- (1) medium carrot, diced
- (1) medium zucchini, diced
- (1 cup) green peas, fresh or frozen
- (2 cups) vegetable broth
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh dill, chopped
- (1/4 cups) fresh chives, chopped
Instructions
- 1
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- 2
Add 1 small diced onion and sauté for about 3 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 1 teaspoon salt and 2/4 teaspoon black pepper.
- 4
Add 1 medium diced carrot and 1 medium diced zucchini to the saucepan, cooking for 5 minutes until slightly softened.
- 5
Stir in 1 cup of long-grain rice, allowing it to toast for about 2 minutes while stirring frequently.
- 6
Pour in 2 cups of vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, bringing the mixture to a boil.
- 7
Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 8
Remove from heat and fluff the rice with a fork. Stir in 1 cup of green peas, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh dill, and 1/4 cup of chopped fresh chives.
- 9
Let the pilaf sit for 5 minutes to allow the flavors to meld before serving.
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