Rice Pilaf (Mediterranean)

What is it with this colorful and tasty rice? This is the Mediterranean style of stir-fried rice. There are a lot of versions to this recipe, some versions cook the rice with the broth and other ingredients, and some calls for baking. One thing I noticed was most of them use white rice. In this recipe instead of using white rice, I used brown and wild rice. One of the common ingredients in making Rice pilaf is Saffron (a spice derived from the flower of Crocus sativus), which to me is an optional ingredient. Some rice pilaf recipes include butter, bay leaves, raisins, curry powder, or pistachios in the recipe, to name a few. And just like in any other cooking, you can experiment as to what kind of ingredients you’d like to add to make the dish more delectable.

I grew up eating rice, so venturing into new ways of cooking rice is always exciting to me. Colored rice such as brown, red, purple and black rice are better for our health. Brown rice contains high fiber, and it helps stabilize blood sugar level, therefore it’s good for those who are diabetic (and also helps prevents diabetes). As for the Rice Pilaf recipe, you can change it up by adding other vegetables of your choice, baked tofu or any veggie meat you like. So instead of it being a side dish, you can eat it as your main meal. 🙂

Classification: Vegan
Good source of Fiber, manganese, selenium, natural oils, anti-oxidants, phosphorous, copper, magnesium, vitamin B3


2 TBspoons coconut oil
2 TBspoons garlic, minced
3/4 cup onion, chopped
3/4 cup celery stalks, chopped (or any vegetables you like)
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
3 cups cooked brown rice or 1 cup uncooked brown rice
1 cup cooked wild rice or about 1/3 cup uncooked wild rice
* If brown and wild rice are not available, you may use whatever rice you have available.
1/2 cup green peas
1/4 cup chopped fresh parsley or 1 TBspoon dried parsley flakes (optional)
* you may use green onion in place of parsley.
1/2 teaspoon sea salt or more to taste
a pinch of pepper (optional)


To cook rice:

Cook brown rice and wild rice separately. Rinse first before cooking.
3 cups of brown rice will need about 4-5 cups of water (or vegetable stock). For 1 cup of uncooked wild rice, 1 and 1/2 cup of water (or vegetable stock). If you don’t use a rice cooker, you need to boil the water first before adding rice. Turn the heat down while it is cooking to prevent burning and sticking at the bottom. Follow rice cooking instruction if available on the package.

To cook Rice Pilaf: (the easy way)

1. Sauté garlic, onion and celery with coconut oil for about 2 minutes.
2. Add cooked brown and wild rice, peas, read and green pepper; toss to combine, breaking up any clumps of rice. Cover and cook for about 3 minutes.
3. Season with salt and pepper; add parsley (or green onion) and toss to combine.

Makes about 10 servings. Serve as a side-dish with stir-fry vegetables, tofu steak, estofado, tofu steak with sauce, Mexican black beans or anything you want to go with it.




2 thoughts on “Rice Pilaf (Mediterranean)

  1. Pingback: Black Beans (Mexican style) | Recipes From Eden

  2. Pingback: Ratatouille :French vegetable dish | Recipes From Eden

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