Confetti Rice Pilaf
"This colorful rice is a great way to sneak some veggies into the kids!"
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 1 small leeks or 1 small onion, finely chopped
- 1 1⁄2 cups long-grain rice
- 1 small carrot, peeled and shredded
- 1 small zucchini, shredded
- 3 cups hot water or 3 cups chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons parmesan cheese
directions
- In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
- Turn up heat to high and add rice.
- Cook for about 3 minutes, stirring constantly.
- Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
- Add the hot water or stock to rice and gently stir.
- Bring up to a boil.
- Cover and reduce heat to medium low.
- Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
- Add the salt, pepper, parsley, and parmesan and serve immediately.
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Reviews
-
Very good mix of veggies. I really like the fresh parsley and parm cheese. If you use stock, be careful with the salt... 1 tsp is too much for my taste. -
Excellent! This Rice Pilaf made a hit at our house - one could tell by the empty bowl - and yes we will be making this again - soon! Made as posted no changes needed for this pilaf. Love when a dish comes to the table looking as good as it tastes as this one does. Thank you for another Roxygirl recipe that made it to my favourites. -
Great!!! I doubled the carrots and left out the zucchini, used jasmine rice and it came out perfect!!! My husband who just HAS GOT to have meat with his supper claimed he could have made a meal out of just the rice!!! -
Great recipe! I used canola oil. I also didn't have any zucchini and I used dried parsley 2 teaspoons. Thank you for posting! -
I don't think I've made many rice pilaf's but this was my favorite :) Added spinach, just cause I had it :)
see 13 more reviews
Tweaks
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My carrots had seen better days so I decided to toss them instead of using them. (: Used a half can of corn instead (I know, I know) and had a huge zucchini from the garden, so I peeled and shredded it and used about a third. Used chicken broth, long grain white rice and some garlic powder and a dash of cayenne pepper at the end. Oh, and we didn't have any onions so I used some green ones, and 2 tbsps of butter instead of oil. AND didn't have fresh parsely so I followed advice here and used 2 tsps of dried.<br/><br/>Anyway, even though it sounds like I kind of deviated a lot from the recipe I think I still got the general gist, and it's very good! I think I'd like to try finding a way to make this in the rice cooker next time because I've gotten so spoiled that I always seem to over or under cook rice I make in a pan these days. Anyway, very good!<br/><br/>Served this with Parmesan Crusted Tilapa (#169764). -
I'm giving this 4 stars, not because I didn't like the taste, but because I made the mistake of using brown rice....I let it cook on low for over an hour. The rice still wasn't done and there was a lot of liquid left. Next time I'll use regular white rice and re-rate it. :-) It tasted really good though and I liked the colorful presentation. I chopped all the veggies in the food processor so it was ready to go in just a few minutes. I used broth instead of water and added just a bit of salt at the end. Great recipe, thanks for posting.
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
