This quick and easy one pot Rice Pilaf with Carrots is what your weeknight dinners have been missing. Simple long grain rice is elevated with so much flavour thanks to sautéed carrots, onion, garlic, and herbs, all cooked in flavourful stock. This fresh and fluffy vegetable rice takes just 10 minutes to prep and you can even cook it faster in your rice cooker or instant pot.
What is a Rice Pilaf?
A pilaf is a rice dish that is cooked in a stock with added vegetables, spices, herbs, and sometimes meat. It is found in many cuisines around the world but originated in ancient Persia, as referenced in one of the stories of Alexander the Great. This dish has been a favourite of mine growing up!
Why You'll Love this Rice Pilaf Recipe
- Classic comfort food. A scoop of warm rice pilaf right from the pan has all those cozy, aromatic notes that make you feel like you're back at grandma's house. It's true comfort food!
- Simple side dish. The homemade vegetable rice pilaf is so easy to make! After sauteing the veggies, add the rice, veggie stock, and potatoes, then cover to simmer. Once it's done, fluff and serve. Easy!
- Easy to adapt. There are countless variations of rice pilaf out there, and this carrot rice pilaf is a very versatile side dish. It's great with your favorite flavors from the Middle East, but it's also wonderful with roasted chicken, beef, and more! Plus, you can adapt the seasonings and veggies to make it your own.
Ingredient Notes
To make this one pot Rice Pilaf with Carrots, you will need the following ingredients (full measurements in recipe card below):
- rice - you can use any kind of rice that you want, but we recommend using a long grain Basmati rice for the most authentic results.
- olive oil
- veggies - you will need just onion, carrot, and garlic.
- herbs - this rice has fresh dill which adds tons of flavor. You can also add a sprinkle of fresh parsley on top for garnish and extra flavor.
- vegetable stock - you can also use chicken stock.
- Italian seasoning - this is optional, but it adds extra flavour.
- salt
- potatoes - adding potatoes on top absorbs all the delicious flavour of the rice and stock. This is completely optional but highly recommended.
You will also need measuring cups and spoons, a 4 quart Dutch oven or large cooking pot.
How to Make the Best Rice Pilaf with Carrots (Three Ways)
You can make this easy rice pilaf in a pot on the stove, in a rice cooker, or in the instant pot!
- Prepare rice. Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes.
- Saute aromatics. Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
- Add rice and seasoning. Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
- Add potatoes (if using). Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
- Simmer. Turn heat down to low and cover. Wrap the inside of the pot lid with a clean dish towel to help absorb the steam inside the pot, otherwise your rice will be mushy. Simmer for 30 minutes, until rice cooked and water is all absorbed. Turn off the heat and let it sit for another 10 to 15 minutes.
- Add parsley. Gently fluff the rice and add chopped parsley on top.
How to Cook Rice Pilaf in the Rice Cooker
You can cook this pilaf in a rice cooker. Simply prepare and cook the ingredients in a skillet and then transfer to the rice cooker. Add the rice and stock and mix together to combine. Add potatoes (if using). Then turn on the rice cooker and cook the way you normally cook rice in the rice cooker.
How to Cook Rice Pilaf in the Instant Pot
You can cook this pilaf in an instant pot. Use the sauté feature on the instant pot to cook the vegetables and herbs. Then, stir in rice and remaining ingredients. Lock the lid and seal. Cook on your "rice" setting. Let it release naturally for 10 minutes after, and then release any remaining pressure.
Recipe Variations
- Change the rice. I only recommend using a long-grain rice variety for this recipe, but you can use white or brown rice. Jasmine rice often ends up soggy during the long simmer, so it's not a great option.
- Add protein. To increase the protein content, you can add nuts (especially pine nuts or sliced almonds), chickpeas, or cooked meat. Beef is popular in Russia and Eastern Europe, but I also enjoy it with some leftover rotisserie chicken and chicken broth for extra flavor.
- Add more veggies. The onion, carrot, and garlic are just the start! You can also add green beans, green peas, corn, chopped broccoli, etc.
How to Serve
This Rice Pilaf with Carrots is delicious paired with a side of grilled meat or a vegetarian entree. Some of my favorites to pair with this are:
- Greek Lamb Souvlaki Skewers
- Skillet Chicken Thighs and Potatoes
- Prime Rib Roast
- Stuffed Eggplant
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
- Greek Salmon
Recipe Tips and Tricks
- Pre-soak the rice. Pre-soaking the rice for at least 30 minutes before cooking helps the rice cook faster and also creates a better texture.
- Use a dish towel. Wrap the inside of the pot lid with a clean towel and bring before covering it to simmer. This helps to absorb the steam inside the pot. Otherwise, you will end up overcooking the rice with a mushy texture.
How to Store
Let the rice pilaf cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to Reheat
The best way to reheat pilaf rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.
How to Freeze
Allow the rice to cool to room temperature first, then transfer it into an airtight container or portion it out into freezer bags and squeeze out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating according to instructions above.
FAQ
Rice pilaf hails from the Middle East, where it is common to use long-grain basmati rice. You don't have to use basmati, but you do need a long-grain brown or white rice that can stand up to the long simmer on the stove. Jasmine rice tends to become soggy and shorter-grain varieties turn gummy.
The word "pilaf" comes from the original 16th century Persian word pilav, which means a dish of meat and rice. It's often called pilau in the UK, but the two terms are interchangeable.
That's the best part! This easy rice pilaf recipe can be served with almost any main course, including baked or grilled fish, roasted beef, lamb, or chicken, or even vegetarian mains like stuffed tomatoes. The fluffy rice grains are perfect for soaking up braising liquid or sauce from stewed meats or lentils, but are also great with skewers and kebabs. The options are endless!
More Rice Recipes
- 30 Best Rice Recipes
- Greek Rice
- Vegetarian Fried Rice
- Broccoli Rice
- Black Beans and Rice
- Basmati Rice with Saffron
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Recipe
Rice Pilaf with Carrots
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This quick and easy one pot Rice Pilaf with Carrots is what your weeknight dinners have been missing. Simple long grain rice is elevated with so much flavour thanks to sautéed carrots, onion, garlic, and herbs, all cooked in flavourful stock. This fresh and fluffy vegetable rice takes just 10 minutes to prep and you can even cook it faster in your rice cooker or instant pot.
Ingredients
- 2 cups long grain Basmati rice
- 2 tablespoons olive oil
- ½ cup onion, finely chopped
- ½ cup carrot, grated
- 3 cloves garlic, crushed
- ¼ cup fresh dill, finely chopped
- 2 cups vegetable stock (or chicken stock)
- 1 tablespoon Italian seasoning (optional)
- 1 tablespoon salt
- 2 medium size potatoes, peeled and halved (optional)
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Place the rice in a large bowl and rinse 3 to 4 times with cold running water to wash off extra starch from the rice. You can also pre-soak rice in water for 30 minutes. This helps the cook rice faster and yields a better texture.
- Heat olive oil in a Dutch oven or cooking pot over medium high heat for 1 minute. Add onion, carrot, garlic and dill. Sauté for 3 minutes until you start to smell the aroma from the herbs.
- Drain the rice in a strainer and add it in the Dutch oven or pot. Stir well to combine rice with vegetables and herbs. Add vegetable stock, Italian seasoning and salt. Mix well and bring to a boil.
- Add halved potatoes on top and coat with the stock to allow them to soak in the wonderful flavour.
- Turn the heat down to low and cover. Wrap the inside of the pot lid with a clean dish towel. This helps to absorb the steam inside the pot, otherwise your rice will be mushy. Simmer for about 30 minutes, until rice cooked and water is all absorbed. Turn off the heat and let it sit for another 10 to 15 minutes. The rice and potato is still cooking by the residual heat.
- Gently fluff the rice and add chopped parsley on top.
Notes
How to cook rice pilaf in the rice cooker: You can cook this pilaf in a rice cooker. Simply prepare and cook the ingredients in a skillet and then transfer to the rice cooker. Add the rice and stock and mix together to combine. Add potatoes (if using). Then turn on the rice cooker and cook the way you normally cook rice in the rice cooker.
How to cook rice pilaf in the instant pot: You can cook this pilaf in an instant pot. Use the sauté feature on the instant pot to cook the vegetables and herbs. Then, stir in rice and remaining ingredients. Lock the lid and seal. Cook on your "rice" setting. Let it release naturally for 10 minutes after, and then release any remaining pressure.
How to store: Let the rice pilaf cool completely before transferring it to an airtight container and storing in the refrigerator. It will last for 3-5 days in the fridge.
How to reheat: The best way to reheat pilaf rice is on a skillet on the stovetop. Preheat the skillet to medium-high heat and add the fried rice. Stir frequently until the rice and veggies are warmed through, a few minutes.
How to freeze: Allow the rice to cool to room temperature first, then transfer it into an airtight container or portion it out into freezer bags and squeeze out as much air as possible. Freeze for up to 3 months. Thaw overnight in the fridge before reheating according to instructions above.
- Prep Time: 10 minutes
- Cooling Time: 10 minutes
- Cook Time: 30 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Middle Eastern
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Rachel says
Can I ask how much a cup is in grams? Wikipedia seems to think 250g = 1 Canadian cup, but 500g sounds like a huge amount of rice! Thank you.
Nadene says
Took me FOREVER to find this recipe again. The potatoes make it over the top cravable rice.
T E says
I noticed that you said 'crushed' garlic. Does that mean that the garlic will remain semi whole in the rice pilaf? Do I remove it after the cook is done or leave in these cloves?
Sam Hu | Ahead of Thyme says
It's a personal preference if you want to leave in the cloves or remove them after cooking.
Raven says
Just made this and I wasn’t really sure how it would turn out. The flavor was incredible and my kids just ate it up!
Sam | Ahead of Thyme says
That makes me so happy to hear! So happy you all liked the recipe as much as we do!