Vegetable Pilaf with Mixed Vegetables
Fluffy, fragrant, and very tasty - a wonderful option. Vegetable pilaf with vegetables is a hearty and appetizing meatless dish that can be enjoyed on fasting days. At other times, this pilaf also works perfectly as a side for any meat dish.
Updated : 11 June, 2026
Easy
About 20 min.
Ingredients
1 cup
Rice
1
Onion
1
Carrot
0.5
Bell pepper
2
Tomato
6 tablespoon
Vegetable oil
2
Laurel leaf
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make meatless vegetable pilaf with vegetables? Prepare all the necessary ingredients. In addition to the suggested vegetables, you can also use others, for example zucchini, eggplant, green peas, or corn.
Step 2
Sort through the rice and rinse it very well in cold water, changing the water several times. The water should become completely clear. Then pour clean cold water over the rice and leave it for 10 minutes.
Step 3
Meanwhile, peel the onion and cut it into half-rings.
Step 4
Peel the carrot and either grate it or cut it into thin long sticks.
Step 5
Wash the bell pepper, remove the stem and seeds, and cut the flesh into pieces about the same size as the carrot.
Step 6
Wash the tomatoes and cut them into small cubes.
Step 7
Heat a cauldron or heavy pot well over high heat. Pour in the oil and heat it for a few minutes. Add the onion to the pot. It should start frying immediately, which is why it is important to heat everything well. Fry the onion for a few minutes, stirring constantly.
Step 8
Add the carrot after the onion. Do not lower the heat. Vegetables fried over high heat become especially aromatic. Fry the carrot for about 2 minutes. Do not forget to stir it.
Step 9
Add the bell pepper. Fry everything together for about 1 more minute.
Step 10
Drain the rice. Spread it evenly over the vegetables. Cover the pot with a lid and leave it for a couple of minutes. During this time, the rice will absorb the oil from the vegetables, which will help it become fluffy and golden later.
Step 11
Pour cold water over the rice so that it covers it by about 1 cm, about 3/8 inch. Bring it to a boil, reduce the heat to medium, cover the pot with a lid, and leave it for 5 minutes.
Step 12
After 5 minutes, add the tomatoes, spreading them evenly over the surface of the rice. Also add the bay leaf, salt, and pepper.
Step 13
Reduce the heat to low, cover the pot with a lid, and leave the pilaf to cook for another 5 minutes. During this time, the water will be fully absorbed.
Step 14
Stir the finished pilaf and leave it to rest under the lid for a little while, then divide it among plates and serve. Enjoy your meal!
Author note
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