Ready for a dish that is tasty, flexible, and pretty easy to make? Check out this pork and vegetable rice pilaf. Cooked partly on the stove and finished off in the oven, this is a one-pot wonder that lets you mix in any veggies you love.
Rice Pilaf with Pork and Vegetables is a hearty and straightforward dish that's perfect for any meal. It combines tender pieces of pork, fluffy rice, and a colorful mix of veggies like bell peppers, mushrooms, and peas.
This versatile recipe lets you use chicken or beef instead of pork and add your favorite vegetables, making it easy to adapt to what you have on hand. It's a comforting meal that's simple to prepare and sure to satisfy everyone at the table.
This dish is part of my growing collection of one pot meals where you can find easy recipes to make for dinner. Try this peas and chicken stew, or this peanut butter chicken, a great recipe for any day of the week.
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Why You Will Love This Recipe
- Family Tradition: This rice pilaf is a dish my grandmother and mom made often when I was growing up. It was a Sunday meal for family gatherings and perfect for feeding a crowd.
- Versatility: You can tailor it to your taste with different meats and veggies. I use pork and vegetables like onion, garlic, peas, peppers, mushrooms, and sometimes carrots, corn, or tomatoes.
- Leftovers: It makes great leftovers for lunch or dinner the next day.
- Kid-Friendly: Kids usually love it because it's simple and delicious.
- Pantry Staple: Rice is something we all have in our pantries. It's affordable and can be used in many recipes, from soups to desserts.
What Is The Difference Between Pilaf And Risotto
Pilaf: Originating from the Middle East and South Asia, pilaf is made by sautéing rice, meats, and vegetables in oil or fat, then cooking everything in seasoned broth. The aim is to have separate, non-sticky grains, with the rice absorbing flavors from the broth and ingredients for a rich, aromatic taste.
Risotto: This Italian dish uses Arborio rice, a short-grain variety high in starch. Risotto is cooked slowly by adding broth gradually, resulting in a creamy and slightly loose texture. It's often made with wine, cheese, onions, and various meats or vegetables. The rice should be tender but still slightly firm (al dente).
Ingredients
Pork: Lean, tender, and flavorful, pork is a great protein source that adds depth to your pilaf. You can substitute it with chicken, beef, or lamb if you prefer. For the best results, choose lean and quick-cooking cuts like pork tenderloin or pork loin. When cut into bite-sized pieces, they cook quickly and evenly.
You can also use pork shoulder, but keep in mind it's a tougher, fattier cut that may require a longer cooking time to become tender.
Rice (Jasmine or Basmati): These long-grain types of rice are aromatic and have a light, fluffy texture when cooked. Substitute: short-grain rice for a stickier, creamier pilaf.
Water or Chicken Stock: These are used as the cooking liquid for the rice. Chicken stock gives more flavor than water. Substitute: vegetable or beef stock.
Onion: Onions are very important for flavor. You can substitute them with shallots or leeks for a milder flavor.
Garlic: Adds a distinct, aromatic flavor that complements the other ingredients. Substitute with garlic powder if fresh garlic is unavailable.
Vegetables: Use a combination of different vegetables you have available or the ones you like. You can use mushrooms, bell peppers (yellow, red, and orange are sweeter and less acidic), frozen or canned corn, carrots, zucchini, green beans, asparagus, frozen peas, etc.
You don't have to use all of them, as they would overwhelm the pilaf. However, this dish is a great opportunity to use small amounts of leftover vegetables you have in the refrigerator or freezer.
Vegetable Oil: Used to sauté the meat and vegetables. Substitute: olive oil, canola oil, or butter.
Coriander Powder, Dried Parsley, Dried Dill, Nutmeg: These spices and herbs add layers of flavor to the pilaf. Substitute: other dried herbs and spices like thyme, rosemary, cumin, or turmeric, based on personal preference.
How To Make Pilaf
Step 1. Preheat the oven.
Step 2. Cut the meat into small, bite-sized pieces, ready for sautéing. Also, wash the rice a few times to remove as much starch as possible. Drain well and set aside.
Step 3. Grab a Dutch oven and heat it up on the stove over a medium setting. Add the vegetable oil and start browning the pork pieces.
Step 4. In the meantime, get busy chopping all the vegetables.
Step 5. Once the pork has been browned, take it out of the Dutch oven and set it aside.
Step 6. Now is the time to add the chopped onion, garlic, bell peppers, mushrooms or other veggies you might use, to the same Dutch oven. Sauté them for a bit until they turn translucent.
Step 7. Next, toss in your frozen peas and give them a good stir. Cook for about 4-5 minutes.
Step 8. Bring the browned pork back into the Dutch oven and mix it with the vegetables.
Step 9. Now, add in your uncooked rice, mixing well with the pork and vegetables. It's time to pour in the water or chicken stock - make sure it covers all the ingredients.
Expert Tip
For an extra boost of flavor, consider using a homemade chicken or vegetable stock instead of store-bought.
Step 10. Season everything with salt, coriander powder, dried parsley, dried dill, and nutmeg. Give it all a good stir.
Step 11. Put the lid on the Dutch oven and place it in your preheated oven. Let it cook for around 30 minutes.
Step 12. Check if all the liquid has been absorbed and if the rice is tender. If it is, take the lid off and bake for an additional 8-10 minutes. This will form a nice thin crust on top.
Step 13. Finally, take it out of the oven when done and serve it up warm. This dish pairs well with pickled veggies or a crisp salad.
Recipe Faqs
Absolutely! Just leave out the pork and use vegetable stock instead of chicken stock. Feel free to add more of your favorite vegetables.
Yes, you can. While the recipe suggests Jasmine or Basmati rice for their aromatic properties, you can use any type of rice you prefer. Just remember that different types of rice have different cooking times and liquid requirements, so adjust accordingly.
There might be some reasons for a mushy pilaf. It could be that there was too much liquid compared to the amount of rice, or the pilaf was cooked for too long. Make sure to measure your ingredients accurately and follow the cooking time specified in the recipe.
How to store
Before storing, allow the pilaf to cool completely.
In the refrigerator: Once the pilaf is cooled, you can place it in an airtight container and store it in the refrigerator for up to 4 days.
In the freezer: Pilaf can be frozen for up to 2 months for the best quality, but it will remain safe to eat beyond that time.
To reheat, you can either thaw it in the refrigerator overnight and then warm it up in a microwave or stovetop, or reheat directly from frozen, adding a bit of water or broth to prevent it from drying out.
Enjoy!
More recipes with rice
📖 Recipe
Rice Pilaf with Pork and Vegetables
Ingredients
- 16 ounces pork meat
- 1 cup Jasmine or Basmati rice
- 2 cups water or chicken stock
- 1 medium onion chopped
- 3-4 cloves garlic finely chopped
- 8 ounces mushrooms chopped
- 8 ounces bell peppers green, yellow, red etc
- 8 ounces frozen peas
- 1-2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon of coriander powder
- ½ teaspoon of dried parsley
- ½ teaspoon of dried dill
- ½ teaspoon of nutmeg
Optional:
- frozen corn, zucchini, green beans, carrots etc
Instructions
- Preheat oven to 350F.
- Cut the pork meat into small bites.
- Heat a Dutch oven over medium heat on the stove, add the vegetable oil, and sauté the pork meat on both sides until browned.
- While the meat is browning, chop all your vegetables.
- Remove the meat and set it aside.
- In the same Dutch oven, add the chopped onion, garlic, mushrooms, and bell peppers. Sauté them for a few minutes until they become translucent.
- Add the frozen peas to the pot and stir. Cook for 4-5 minutes.
- Return the browned pork meat to the Dutch oven and mix it with the vegetables.
- Stir in the uncooked rice, ensuring it mixes well with the meat and vegetables.
- Pour in 2 cups of water or chicken stock, ensuring all the ingredients are covered.
- Season with salt, coriander powder, dried parsley, dried dill, and nutmeg. Stir to mix everything well.
- Cover the Dutch oven with its lid and place it in the preheated oven. Bake at 350F for about 30 minutes.
- Check if the liquid has been completely absorbed and the rice is cooked. If so, remove the lid and let the pilaf bake for an additional 8-10 minutes to form a thin crust on top.
- Once done, remove from the oven and serve warm. It pairs well with pickled vegetables or a fresh salad.
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