| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 3g | 55g |
| sugars | fibre | protein | salt |
| 5g | 4g | 12g | 0.8g |
Why I Love Italian Rice Pilaf with Vegetables
Having grown up in the heart of Charleston, South Carolina, known for its food culture steeped in deep-rooted traditions, today I am happy to sway from the expected and bring you a delightful diversion from my usual southern fare, an Italian inspired dish – Rice Pilaf with Vegetables.
A Culinary Voyage to Italy
While the coastal grandeur of South Carolina often influences my dishes with a nod to seafood, I believe true culinary exploration means venturing beyond your comfort zone. This culinary voyage was inspired by a notable figure in Italian cuisine, Lidia Bastianich. Lidia’s kitchen boasts a variety of recipes inspired by her own Italian heritage, her home always abundant with vegetable-laden dishes that truly captures Italy’s vibrant, fresh, and rustic flavors.
A Delightful Fusion
This Rice Pilaf with Vegetables is a delightful fusion of flavorful vegetables and hearty rice, simmered in a fragrant broth until tender. This multi-faceted dish can be likened to its Southern counterpart, Jambalaya, without the added spiciness.
Perfect Complement to many Dishes
Not only is this Italian Rice Pilaf a satisfying meal on its own, but it also makes a perfect accompaniment to a variety of main dishes. It works wonderfully alongside a roasted chicken dish and envelops the palate harmoniously when served as a side for pan-seared salmon. Consequently, the versatility of this Rice Pilaf with Vegetables continues to inspire me every time I cook it.
A Fresh, Hearty Meal
The fresh ingredients such as zucchini, peas, and tomatoes, brought together with olive oil, aromatic garlic, and onion, create a harmonious and hearty medley that’s comforting, healthy, and full to brimming with authentic Italian flavors. Of course, the final flourish of Parmesan cheese truly crowns this excellent dish.
All in all, the Rice Pilaf with Vegetables displays a wonderful balance that comes from a meal made with love and genuine passion for food. It’s a dish that continues to serve as a testament to the fact that cooking, like life, is about experimentation, joy, and ultimately, a journey. Even if that journey takes a Southern cook to the picturesque culinary landscapes of Italy.
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 medium tomatoes, chopped
- 2 cups long grain white rice
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium zucchini, chopped
- 1 cup green peas
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Method
Step One
In a large saucepan, heat the olive oil over medium heat. Once heated, add in finely chopped yellow onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
Step Two
Next, add the chopped bell pepper and chopped tomatoes to the saucepan. Continue to sauté for 2-3 minutes until the vegetables are tender and well combined.
Step Three
Add the long grain white rice to the saucepan, stir to combine well with the vegetables. Continue to cook for another 2 minutes, stirring often to prevent the rice from sticking to the bottom of the pan.
Step Four
Pour in the vegetable broth, and season with salt and black pepper. Bring the mixture to a boil. Once boiling, reduce heat to low, cover the saucepan, and let the rice simmer for about 15 minutes.
Step Five
After 15 minutes, add the chopped zucchini and green peas into the saucepan. Stir well to combine the vegetables with the rice, and let it continue to simmer for another 15 minutes, or until the rice is cooked and has absorbed most of the broth.
Step Six
Remove the saucepan from the heat. Sprinkle the grated parmesan cheese and chopped fresh parsley over the top of the rice pilaf. Stir to slightly melt the cheese and combine it with the rice.
Enjoy your delicious Rice Pilaf with Vegetables while it’s hot.
