"Beef" and Rice Pilaf

Fluffy white rice cooked with savory plant-based ground, sweet carrots, and peas, infused with a rich broth and aromatic herbs.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4.5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.97/serving

Dietary

• Vegetarian
• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar

Tags

• one-pot
• quick
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 20 ounce plant-based ground
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 carrot (medium, diced)
• 1 cup white rice (uncooked)
• 2.5 cup vegetable broth
• 0.5 cup frozen peas
• 1 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add plant-based ground and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess liquid if necessary.
2. Add diced yellow onion, minced garlic, and diced carrot to the pot. Sauté for 3-4 minutes until vegetables begin to soften.
3. Stir in uncooked white rice, vegetable broth, and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is nearly tender.
4. Stir in frozen peas. Cover and continue to simmer for another 5 minutes, or until rice is fully cooked and liquid is absorbed. Season with salt and black pepper to taste.
5. Fluff with a fork. Garnish with fresh parsley, if desired, and serve immediately.

Notes

This pilaf can be made ahead and reheated. Stir in a little extra vegetable broth when reheating if it seems dry.

Nutrition (per serving)

• Calories: 490
• Protein: 25.3 g
• Carbohydrates: 55.8 g
• Fat: 20.1 g
• Fiber: 6.8 g
• Sodium: 760 mg
• Saturated Fat: 6.2 g
• Sugar: 5 g