Vegetable Rice Pilaf

Name: Vegetable Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 medium onions; 2 large cloves garlic; 1 c. mushrooms; 2 carrots; 1/2 c. olive oil; 1/4 c. butter; 1/4 c. soy sauce; 2 small tomatoes; 1 bunch scallions; 1 small jar pimientos; 2 c. rice; basil to taste; parsley to taste; oregano to taste; pepper to taste

Eats Now Editorial Team · General

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Vegetable Rice Pilaf – a delicious recipe with onions, garlic, mushrooms, carrots, olive oil, butter. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 medium onions
2 large cloves garlic
1 c. mushrooms
2 carrots
1/2 c. olive oil
1/4 c. butter
1/4 c. soy sauce
2 small tomatoes
1 bunch scallions
1 small jar pimientos
2 c. rice
basil to taste
parsley to taste
oregano to taste
pepper to taste

1
Finely chop first 4 ingredients and saute in butter and olive oil.
2
Set aside.
3
Add spices and soy sauce.
4
Cook rice according to directions.
5
Chop tomatoes and scallions fine.
6
Rinse and drain pimientos and chop fine.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium onions, 2 large cloves garlic, 1 c. mushrooms, 2 carrots, and more.

Yes, Vegetable Rice Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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