Description
This Easy Lemon Butter Veggie Rice Pilaf is a vibrant and flavorful dish that combines tender long-grain white rice with bright lemon juice, sautéed vegetables, and fresh herbs. Perfect as a side or a light main, it’s a quick and comforting recipe that brings freshness and warmth to any meal.
Ingredients
Scale
Rice and Broth
- 1.5 cups long-grain white rice (rinsed)
- 2.25 cups vegetable broth
Butter and Aromatics
- 2 tbsp unsalted butter (for rice base)
- 2 cloves garlic (minced)
- 0.5 cup onion (finely chopped)
Vegetables
- 1 cup carrots (diced finely)
- 0.5 cup peas (fresh or frozen)
- 1 cup bell peppers (red or yellow, diced)
- 1 tbsp unsalted butter (for sautéing veggies)
Flavorings and Garnish
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp fresh parsley (chopped)
- Salt and pepper (to taste)
Instructions
- Rinse the Rice: Rinse 1½ cups long-grain white rice under cold running water for about 30 seconds until the water runs clear to remove excess starch, helping achieve fluffy grains.
- Sauté Aromatics: Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the finely chopped onion and minced garlic cloves, sautéing for 3–4 minutes until they are soft, fragrant, and lightly golden.
- Cook the Rice: Stir in the drained rice to the aromatics and cook for 2 minutes, stirring constantly to lightly toast the grains and coat them in butter.
- Add Broth and Simmer: Pour in 2¼ cups vegetable broth. Bring to a gentle boil, then cover the pan, reduce heat to low and let the rice simmer for 15–18 minutes until the liquid is fully absorbed and the rice is tender.
- Sauté Vegetables: Meanwhile, in a skillet over medium heat, melt 1 tablespoon of butter. Add the diced carrots and bell peppers and cooking for 4–5 minutes until the vegetables are tender-crisp with vibrant color.
- Combine and Finish: Fluff the cooked rice with a fork in the saucepan. Gently fold in the peas, sautéed vegetables, 2 tablespoons fresh lemon juice, and an extra tablespoon of butter. Season with salt and pepper to taste, and adjust lemon flavor with optional zest.
- Serve and Garnish: Transfer the pilaf to a warm serving bowl, sprinkle with chopped fresh parsley and a pinch of lemon zest for a bright, fresh finish.
Notes
- Rinsing rice is essential to get fluffy, non-sticky grains.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Frozen peas work well if fresh are not available; just fold them in while the rice is hot to warm through.
- Adjust lemon juice and zest to your preference for brightness and tanginess.
- For a vegan version, replace butter with olive oil or a plant-based margarine.
