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A plate of vegan rice pilaf, garnished with pine nuts and fresh parsley.

Vegan Rice Pilaf (Gluten Free)

Print Recipe
This easy vegan rice pilaf is a classic dish that makes a great side. With warm, earthy flavors, and a garnish of pine nuts and fresh parsley.
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 209
Author Elizabeth

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil or Avocado Oil
  • 1 Small Onion small diced
  • 4 Cloves Garlic minced
  • 1 Cup Rice Vermicelli Pasta, broken into ½" - 1" pieces
  • 2 Cups Jasmine Rice or any long grain rice
  • 4 Cups Water
  • 1 Teaspoon Salt
  • ½ Cup Toasted Pine Nuts optional
  • ¼ Cup Chopped Fresh Parsley optional

Instructions

  • In a medium pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and cook 5 minutes, until soft.
  • Add the garlic and vermicelli. Stir to toast, 3-5 minutes.
  • Add the rice and remaining tablespoon of oil. Stir to coat.
  • Add the water and salt. Bring to a boil, then turn the heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed. Turn off the heat and let sit, covered, without stirring for 10 minutes.
  • Serve topped with pine nuts and fresh parsley.

Nutrition

Calories: 209kcal | Carbohydrates: 42g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 236mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg