clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegetarian rice pilaf in casserole dish with long grain white rice, sliced almonds, golden raisins

Vegetarian Rice Pilaf

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.09 out of 5)

  • Author: Kara Lydon
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Ready in less than 30 minutes, this vegetarian rice pilaf is packed with flavor and has a mouthwatering light and fluffy texture! The perfect side dish to serve with a protein and vegetable.


  • 3 tablespoons olive oil
  • ½ medium or ¼ large yellow onion, diced (about ½ cup)
  • 1 carrot, peeled and diced (about ½ cup)
  • 2 cremini mushrooms or ½ cup sliced cremini mushrooms, diced (about ½ cup)
  • ½ cup peas
  • Salt and pepper, to taste
  • 1 cup Lundberg Family Farms Long Grain White Rice, rinsed under cold water
  • 1 ¾ cups vegetable broth
  • ¼ cup golden raisins
  • ¼ cup sliced almonds
  • Optional: fresh parsley, chopped, for garnish


  1. In a large nonstick pan, heat oil over medium heat.
  2. Add onion, carrot, and mushroom and sauté until onion is translucent and carrots and mushrooms have softened, about 5 minutes. Stir in peas. Season with salt and pepper, to taste.
  3. Stir in rice to coat with oil. Cook, stirring occasionally, until rice is fragrant and toasted, about 5 minutes.
  4. Pour in vegetable broth, add more salt to taste (I used ½ teaspoon), increase heat to medium-high and bring to boil.
  5. Reduce heat to low, cover, and cook until rice is tender and absorbed all liquid, about 16-18 minutes.
  6. Remove pan from heat and let sit covered for about 7-10 minutes.
  7. Remove lid and fluff rice using a fork.
  8. Stir in raisins and almonds.
  9. Optional: garnish with chopped parsley.


  1. Use a nonstick pan so that you can toast rice for about 5 minutes without it sticking to the pan.
  2. You can use brown rice instead of white rice – you’ll just need to adjust the cooking time as brown rice takes longer to cook than white rice.
  3. You can essentially add any vegetables you want to this vegetarian version, just keep the total amount of vegetables to no more than 2 cups diced/chopped.
  4. Store rice pilaf in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  5. To reheat from frozen: Thaw overnight in the refrigerator. Heat 1 tablespoon olive oil in a medium skillet. Add rice mixture and cook, stirring occasionally, until warmed, about 5-7 minutes. Serve immediately.


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Stovetop

Keywords: vegetarian rice pilaf, rice pilaf with vegetables