Vegetable Rice Pilaf

1. 1
   prep · ~2 min

   Rinse the rice.

   Place basmati rice in a fine mesh strainer and rinse under cold running water until the water runs clear. Drain well and set aside.

2. 2
   saute · ~7 min

   Sauté the vegetables.

   1.Heat olive oil in a medium saucepan over medium heat.

   2.Add diced onion, carrot, and celery. Cook until softened and onion is translucent (5-6 min).

   3.Add minced garlic and sauté until fragrant (30 sec).
3. 3
   saute · ~3 min

   Toast the rice with aromatics.

   1.Add drained rice to the saucepan with vegetables.

   2.Stir continuously until rice grains turn opaque and slightly golden, with a nutty aroma (2-3 min).

   TIPToasting the rice before adding liquid gives it a deeper, nuttier flavor — don't skip this step.
4. 4
   simmer · ~18 min

   Add liquid and simmer.

   1.Pour in 2.5 cups water, add salt, black pepper, and dried thyme. Stir once.

   2.Add green peas and bring to a gentle boil over high heat.

   3.Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

   TIPResist the urge to lift the lid while simmering — trapped steam is what cooks the rice to fluffy perfection.
5. 5
   rest · ~5 min

   Rest and fluff the pilaf.

   Remove saucepan from heat, keep covered, and let rest for 5 minutes. Remove lid, fluff gently with a fork to separate the grains.

6. 6
   garnish · ~1 min

   Garnish with fresh parsley and serve.

   Sprinkle chopped parsley over the pilaf, fluff once more, and transfer to a serving dish.

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