Name: Vegetable Rice Pilaf
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon oil (of choice); 1 medium red onion (chopped (reserve 2 tbsp, finely chopped, for topping)); 2 null garlic cloves (minced); 4.5 null crimini mushrooms (or button, sliced); 0.25 cup bell pepper (chopped (optional)); 1 null carrot (thinly sliced); 1 cup brown rice (jasmine, long grain, short grain, basmati - all ok); 2 cups vegetable broth; 0.5 cup green onions or chives (chopped); 1 cup greens (chopped (swiss chard, kale, collard greens, or spinach)); 1 15-ounce can black beans (drained and rinsed); 0.5 teaspoon salt; 0.5 teaspoon chili powder; 0.25 cup nutritional yeast ((optional, but tasty)); 1 teaspoon fresh lemon (juice); 2 tbsp red onion (finely chopped)

Vegetable Rice Pilaf

This hearty vegetable rice pilaf is a flavorful one-pan meal, reminiscent of a vegetable paella. Packed with healthy vegetables and grains, it's a family-approved recipe perfect for busy weeknights or when you need a nutritious boost. It's simple to make and versatile with whatever vegetables you have on hand.

Instructions

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1

In a deep skillet, add the oil (1 tbsp) and saute the red onion (1 medium), cloves (2 garlic), mushrooms (4.5 crimini), bell pepper (0.25 cup), and carrot (1) for 2-3 minutes. Add brown rice (1 cup) and stir 30 seconds until glossy. Add vegetable broth (2 cups), bring to a gentle boil, reduce heat to low, and simmer for 20 to 30 minutes until liquid is absorbed and rice is cooked.
2

Add the green onions or chives (0.5 cup) and greens (1 cup) to the pan, along with can black beans (1 15-ounce), salt (0.5 tsp), chili powder (0.5 tsp), nutritional yeast (0.25 cup), and fresh lemon (1 tsp) juice. Stir well and cover for 2-3 minutes to let beans and greens heat through. Plate and top with finely chopped red onion (2 tbsp).