Quick & Easy Rice Pilaf With More Veggies Than Rice #IndianRecipes Made Easy

Quick & Easy Rice Pilaf With More Veggies Than Rice #IndianRecipes Made Easy



Veggie rice pilaf with more veggies than rice makes a healthy high fiber easy weeknight dish. I made a huge batch for a potluck at work today and it’s one of the easiest dishes I know how to make. I am not a huge fan of rice nutrition and health wise since it is high carb but since I grew up on it, it’s like comfort food to me and it’s hard to totally give it up. When you mix rice with nuts, fat and veggies it makes it lower GI than plain white rice and as long as you don’t eat too much it can be a healthy side. This veggie rice pilaf has so much veggie in it, it’s almost overpowers the rice.   Eat it as meal, as a side or stuff it into peppers for a fancy dish. I used long grain basmati rice which has the lowest GI (glycemic index) of any rice except brown basmati. I use a mix of veggies (usually whatever is available at home) and sometimes I use a frozen mixed veggie pack. I cook the rice and veggie mix separately and then just mix them up together. It’s quick and easy. For a special occasion I make a fruit nut rice pilaf and when we need picnic food, I make my lemon nut rice! We don’t eat a lot of rice, but when we do I like to savor, enjoy it and veggie rice pilaf is one of my favorite rice dishes. 






Veggie Rice Pilaf

Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot


  • 2 Cups raw long grain basmati rice
  • 2 Tbsp olive oil
  • 5-6 curry leaves
  • 1 onion (sliced)
  • 4 Cups mixed veggies (of your choice)
  • 1 Tsp cumin powder
  • 1 Tsp turmeric
  • 1 Tsp garam masala
  • 1/2 cup parsley or cilantro (chopped)
  • 1 lemon (juiced)
  • 2 Tsp salt
  • 2 Tsp ginger (ground or finely grated)


Use 4 cups of any blend of veggies that you like. I used cauliflower, peas, carrot, beans and lima beans.


cook 2 cups rice in 3 & 1/2 cups water with 1 tbsp olive oil in a rice cooker or stove top for 20 minutes till cooked
Heat 2 tbsp olive oil. Add curry leaves and onion and saute for 2-3 minutes. Add ginger paste, spices and saute for about 3-5 minutes.
Add veggies, salt and lemon juice. Cook about 6-10 minutes till cooked.
Mix veggies mix with cooked rice. Add finely chopped parsley. Serve warm.


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