Rice Pilaf

READY IN: 25mins
Recipe by Studentchef

I always love adding vegetables to many of the recipes I make and this is no exception. I have experimented with this recipe a few times, and it wasn't until Monday that I found the right mixture of taste and flavour. I also eyeball the measurement and sometimes add more spices because I like the flavours to stand out.

Top Review by SrtaMaestra

I too cooked the rice first, as I was actually making this to use up some leftover Recipe #267256, #267256. I cut down the quantity of the recipe a great deal as well. I cooked the veggies first and then stirred in the cold rice and heated through. I added a little diced zucchini (added after the carrots and onions to allow it to remain a little crunchy) that I had left from another recipe, along with some chicken bullion granules. For the spinach, I just took a hand-full of fresh spinach, chopped it finely, and stirred it in to the cooked vegetables just before adding the rice. I had never used curry powder before, so I didn't add the full amounts of curry or cinnamon. I wanted to taste test and avoid using too much of something that I might not like. I am pleased with the results, but my husband just couldn't eat this. Something about the spice combination just didn't do it for him. I will make this again, but with different spices. Thanks for posting! Made for Fall 08 PAC.

Ingredients Nutrition


  1. saute onions for five minutes on medium heat.
  2. add rice and water.
  3. Mix well.
  4. add the rest of the vegetables and mix well.
  5. add spices and mix well.
  6. Let it come to a boil, and then simmer for ten minutes.
  7. Stir occasionally.

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