Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat, like in this Vegetable Rice Pilaf.

Vegetable Rice Pilaf

The beauty of this recipe is that it can be as hearty or light as you like, depending on the vegetables you choose to add and whether or not you choose to add meat to the dish.

Serve with some grilled chicken on the side or chop it up and stir into the rice, this vegetable-filled rice pilaf makes a memorable side dish or a great vegetarian meal on its own.

To get the most flavor first toast your orzo in butter. When almost browned you’ll add in the garlic and onion. Finally, add the chicken stock and rice.

Rice Pilaf with Vegetables

This dish can be made with any leftover vegetables you have on hand. I can’t think of a single version that isn’t delicious with rice.

I love grilling extra vegetables just for recipes like this one. My family’s favorite vegetable combination for this recipe is zucchini and red bell pepper. Sauteed peppers and onions work fantastic as well. Have some leftover peas and carrots, go ahead and add them in.

If you don’t already have cooked vegetables on hand, not a problem. Just saute or roast your favorites while the rice is cooking. My Calphalon pan works great for this.

Mushrooms and broccoli are always a great combination and in rice pilaf, topped with a little shredded parmesan cheese, it’s a truly winning combination.

Vegetable Rice Pilaf Ingredients

butter
orzo
onion
garlic
white rice
chicken stock
cooked vegetables
kosher salt

Easy Rice Pilaf Recipe

Begin by cooking the vegetables of your choice. When the vegetables have finished cooking, chop them into bite-size pieces.
To make the vegetable rice pilaf, melt the butter in a small skillet over medium heat. Add the orzo. Cook the orzo, stir constantly, until it all turns a golden brown, about 3 minutes.
Add the garlic and onion, cook for about a minute longer. Pour the broth and the rice into the skillet, increase the heat to high, stir and allow to come to a boil. Reduce heat to low (make sure it is simmering still) and cover with lid.
Simmer until the rice is tender and the liquid is absorbed, about 18-20 minutes. Season with ¼ teaspoon salt and stir to mix throughout. Remove from heat, let stand for a few minutes and then fluff with a fork before adding the roasted vegetables to the rice.
Taste the rice and add more salt, only as needed. Sprinkle the vegetable rice pilaf with parsley and serve warm.

For a couple more great ways to use leftover vegetables, try these vegetable-loaded quesadillas, vegetable fried rice, or a breakfast frittata.

Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy zucchini rice side dish.

Simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own. Spinach rice is a side complemented with onion, garlic, and a hint of lemon and parmesan cheese.

This tender and moist zucchini meatloaf with an irresistible balsamic glaze has been on our dinner table three times in the past couple of months.