AuthorParkash BainsCategory, DifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

This is an easy Vegetarian Rice Pilaf recipe. Sometimes you go to a nice restaurant and order an entree with rice on the side, and the rice in most cases is downright boring! I usually opt for a salad or potatoes instead because I grew up eating beautifully spiced, aromatic, flavorful rice and the typical restaurant rice is usually unappealing, unless of course it’s Italian risotto or Spanish paella, both of which I absolutely love!

 1 cup white basmati rice
 2 cups water
 2 tbsp olive oil
 ½ medium onion - chopped
 1 tbsp minced ginger
 ½ cup frozen peas
 Sliced white or brown mushrooms (1 to 2 cups depending on personal preference)
 1 tsp whole cumin
 1 Stick cinnamon (approx. 2 inches long) OR 1/4 tsp ground cinnamon. The cinnamon stick is removed prior to serving.
 2 tsp salt
 Handful of chopped cilantro or parsley
1

**You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.

2

Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.

3

Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.

4

Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.

5

Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.

6

Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.

7

Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.

Ingredients

 1 cup white basmati rice
 2 cups water
 2 tbsp olive oil
 ½ medium onion - chopped
 1 tbsp minced ginger
 ½ cup frozen peas
 Sliced white or brown mushrooms (1 to 2 cups depending on personal preference)
 1 tsp whole cumin
 1 Stick cinnamon (approx. 2 inches long) OR 1/4 tsp ground cinnamon. The cinnamon stick is removed prior to serving.
 2 tsp salt
 Handful of chopped cilantro or parsley

Directions

1

**You need a cooking pot with a lid - either a wok or large sauce pan. Non-stick works best to avoid rice sticking to the bottom.

2

Rinse the rice in a bowl and let sit in water for about 10 minutes. Drain the rice and set aside.

3

Heat oil on medium. If using whole cumin and cinnamon stick, add them now so they get slightly toasted and infused into the hot oil, about 2 minutes. If using ground cinnamon, it can be added with the salt later.

4

Add minced onion and ginger to heated oil. Cook for about 3 minutes on med-high heat stirring regularly.

5

Add sliced mushrooms and sauté for another 2-3 minutes. Add peas and allow everything to cook together for a couple of minutes.

6

Now add the rice and stir everything around for a minute or so. Add the measured water and salt. Bring to a boil. Once boiling, cover and reduce heat to simmer or medium-low. Set timer and cook covered for 18 minutes without stirring.

7

Remove from heat, add cilantro and let stand for 3-5 minutes, partially covered. When you remove the lid, the rice should be sort of pointing up and the vegetables will be sitting on top in a circular pattern. Fluff with a fork. Serve as an entree with yoghurt and lentils.

Easy Vegetarian Rice Pilaf