Vegetable Rice Pilaf


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The perfect pilaf for a fall dinner!

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Serving Size / Yield

6-8 servings


  • 2 Tbs. olive oil
  • 1 1/2 C. long grain rice, uncooked
  • 1 tsp. garlic, finely chopped
  • two 10 3/4-oz. cans chicken broth
  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 2 C. fresh mushrooms, sliced
  • one 10-oz. package frozen peas, thawed
  • 1/4 C. Parmesan cheese, grated
  • 1/4 C. fresh parsley, chopped
  • 2 green onions, sliced

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Heat oil in Dutch oven.  Stir in rice and garlic.  Saute over medium heat until rice is browned (4-6 minutes).  Add broth slowly.  Add thyme and pepper.  Continue cooking until mixture comes to a full boil.  Reduce heat.  Cover and cook for 10 minutes and stir in mushrooms.  Cover and cook for 5-7 minutes longer until rice is tender.  Add peas, parsley, onions, and cheese.  Heat through.

Serve with: Herb Roasted Chicken and Vegetables

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