This vegetable rice pilaf (aka yellow turmeric rice) is packed with mixed vegetables and a combination of aromatics and spices for a truly flavorful (and colorful), versatile side dish! This simple Middle Eastern-inspired rice and vegetable side is fluffy and flavorful, gluten-free, vegan, and ready in under 40 minutes.
Thoroughly rinse the rice. Add it to a bowl, cover with water, and swish with your hands. Then drain and repeat this step 2-3 more times until the water runs almost clear.
Finely dice the tomatoes, carrots, and onion, and chili peppers (for a milder vegetable pilaf, remove the seeds. I left them in). Then peel and mince the garlic and ginger.
Step 2: Sauté the Ingredients
Heat the oil in a large skillet, then add the chopped onion and sauté for 1-2 minutes.
Add the garlic, ginger, cumin, star anise, cloves, and chilies. Stir to combine and sauté for a further 2 minutes.
Add the tomatoes, salt, turmeric powder, and chili powder, and stir.
Finally, add all the vegetables to the pan and stir, cooking for a few minutes until the veggies are becoming tender.
Step 3: Add the Rice
Add the water and bring it to a boil. Then add the rice, stirring well.
Cover with a lid, reduce to a simmer, and cook for 12-15 minutes, or until the liquid is almost completely gone, and the rice is tender.If the liquid evaporates before the rice is done, add a splash or two more, replace the lid, cook for a further few minutes, and then check again a few minutes later. Remember the 10 minutes of steaming time will also further cook the rice.
Remove the rice from the heat and allow it to steam with the lid on for a further 10 minutes. Finally, use a fork to gently fluff up the rice, and then serve the vegetarian rice pilaf with your dishes of choice!
How to Store Veggie Pilaf?
Store: allow the vegetable turmeric rice to cool and then store in an airtight container in the fridge for up to three days. Freeze: transfer the cooled soup to an airtight container or Ziplock bags (portioned, with headspace) and freeze for up to 3 months. Allow it to thaw overnight in the refrigerator (or defrost in the microwave) before reheating. Reheat: you can use a microwave (usually 60-90 seconds) or the stovetop (a few minutes) to reheat the vegetarian rice pilaf. I recommend adding a splash of extra water or broth to the rice as it will have dried out slightly and cook over low heat, with a lid, until heated through.
Notes
Using frozen vegetables: if you’re mainly using frozen vegetables, it’s best to defrost them slightly first, or they may affect the time to cook the rice. If you want them to be a little firmer, mix them into the cooked rice right at the end (before the 10 minutes steam); no need to cook them at all.
Using canned vegetables: canned vegetables are usually already very tender/mushy and cooked, so they only need to be added right at the end of the cooking process, enough to warm up.
Save on prep: you can use pre-packaged chopped vegetables and frozen mixed vegetable bags to cut down on chopping.
To add extra flavor to the rice: lightly toast the rice for 4-5 minutes in the pan (until fragrant) before adding the broth. This will enhance the nutty depth of flavor.
Make sure to rinse the rice thoroughly: if you don’t, the starches in the rice can make the rice clump up when cooked.
Don’t skip the steaming step: this will allow the rice to soak up any remaining liquid and separate into individual grains so it isn’t sticky or stodgy.
Don’t remove the lid until necessary: removing the lid while the rice is cooking will release all the steam and increase the cooking time. It’s best not to remove it at all until the rice has fully cooked and steamed.
Finely dice all the vegetables: they should blend into the rice in tiny bite-sized pieces rather than be big chunks.
Optional Add-Ins & Recipe Variations:
Black pepper: add a pinch of freshly cracked black pepper to take advantage of all the health benefits of turmeric (anti-inflammatory, immune-boosting, etc.).
Bay leaves: add 1-2 bay leaves for extra depth of flavor. Discard before serving.
Cinnamon: a pinch of cinnamon will add a little extra warmth.
Other vegetables: there are several to choose from: green beans, broccoli, cauliflower, celery, leek, asparagus, mushrooms (sauteed until browned to avoid sliminess), zucchini, etc. You could also add leafy greens like spinach, stirring them in right at the end until just wilted.
Dried fruit: you can add raisins, golden raisins (my favorite), or sultanas for little pockets of sweetness.
Nuts: to add extra nutrients and crunch, you can garnish this rice with slithered/chopped almonds or toasted cashews. Seeds would also work like sesame seeds.
Lemon juice: a squeeze of lemon could be added when serving the turmeric rice to brighten up the flavors.
Yogurt: you can serve the rice with a dollop of plain yogurt.
Simple base recipe: keep the aromatics and spices to the basics of garlic, onion, turmeric powder, and salt.
Check the blog post for more tips, serving suggestions, and answers to top FAQs!