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Rice Pliaf

This delicately flavored rice pilaf is almost a meal in itself. Don’t like carrots or mushrooms? They can be left out with no loss of flavor!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: side dishes, vegetarian dishes
Cuisine: American
Keyword: rice pilaf, rice recipe
Servings: 6
Calories: 192kcal


  • 1 cup jasmine rice
  • 1/2 cup thinly sliced carrots
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 3 tbsp olive oil
  • 2 cups chicken or vegetable stock
  • 1/4 cup chopped flat-leaf parsley


  • Using a fine-mesh strainer, rinse rice under running water to remove starch; drain and set aside.
  • Heat oil over medium heat in a heavy large saucepan (I used a chef's pan which is like a very high sided 10-inch skillet)
  • Add mushrooms, carrots and onions and saute until the begin to get soft; about 5 minutes.
  • Add the rice, stir to combine with vegetables and saute until the rice separates and begins to crackle, about 5 minutes.
  • Heat the stock in a microwave-safe bowl until it just begins to simmer; about 2 minutes.
  • Add the hot stock to the rice mixture and bring to a boil.
  • Cover and reduce heat and simmer for 15 minutes or until liquid is absorbed.
  • Uncover and place a clean towel over the pot (don't let the towel touch the rice), place the lid over the towel and let this sit undisturbed for 10 minutes.
  • Fluff rice and add the parsely, combining well.


Serving: 1serving | Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2159IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg