Rice Pilaf
With fluffy basmati rice, warming spices, and aromatics, this easy recipe is a delicious way to take plain rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes.
Servings: 8
Ingredients
- 2 cups basmati rice
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup peas (frozen is great; you don’t need to thaw them first)
- 2 to 3 carrots, peeled and chopped
- 1/2 teaspoon coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- 1/4 teaspoon ground turmeric
- Kosher salt
- 2 1/4 cups water
For the Crunchy Nut Topping
- 1/4 cup walnut halves
- 1/4 cup pine nuts
- 1/4 cup sliced almonds
- 1/4 cup dried fruit (such as raisins, dried cherries, or chopped dried apricots)
Instructions
- Rinse the rice. Wash the rice very well in cold water until the water is clear. Let it soak in cold water for about 10 minutes or so while you soften the veggies.
- Soften the aromatics. In a large heavy pan with a lid, heat the olive oil over medium-high. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly, until softened. Stir in the peas and carrots.
- Season the veggies. Stir in the coriander, paprika, Aleppo pepper, turmeric, and a good pinch of salt. Cook for another 5 minutes or so, tossing regularly until the spices have toasted and the carrots have softened.
- Cook the rice. Drain the rice well and add it to the pan with the veggies. Toss around to make sure the rice is well-coated with the spices. Pour in the water and season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes, until the rice is cooked through and has absorbed all the liquid.
- Meanwhile, toast the nuts. Heat a good drizzle of olive oil over medium to medium-low heat. Add the nuts and stir until fragrant and golden, about 5 minutes (keep a close eye, stir, and adjust the heat to ensure they don’t burn).
- Rest and serve. Allow the rice to rest, covered and off the heat, for about 5 to 10 minutes. Top with the nut mixture and serve.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Wait for the rice to cool completely, then transfer to an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or gently on the stove, adding a little water if it seems dry.
- To swap the Basmati Rice:
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- Brown rice: Soak in water until you can easily break the grain between your thumb and index finger (about 1 hour). Check package instructions for amount of liquid and cooking time. Typically, you’ll use 1 cup brown rice to 2 cups of water, and it takes anywhere from 30 minutes to 45 minutes, but soaking may reduce the time.
- White rice: Soakfor about 20 to 30 minutes, then you’ll cook it in the water for a good 20 minutes or so.
- Jasmine rice: Tends to get very soft and clumpy. If you don’t mind this softer texture, you can swap it in this recipe.
Nutrition
Calories: 282.4kcal | Carbohydrates: 48.1g | Protein: 6.6g | Fat: 7.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 2.3g | Sodium: 18.1mg | Potassium: 278.9mg | Fiber: 3.4g | Sugar: 2.8g | Vitamin A: 2787.6IU | Vitamin C: 9.8mg | Calcium: 42.4mg | Iron: 1.4mg
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