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.
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What is this pilaf with pork and vegetables
Meat and vegetable pilaf is a complex, hearty, vibrant, and comforting dish that combines the earthy richness of meat with the fresh, varied flavors of vegetables.
With each ingredient adding its unique touch, the dish becomes a symphony of tastes and textures.
Rice pilaf is not a bland rice with vegetables, but an exceptionally flavorful dish due to the vegetables and meat used in the recipe.
Whether you use succulent pork, aromatic chicken, or juicy beef, the meat brings a satisfying depth and protein-packed heartiness to the pilaf.
The veggies, which can range from sweet bell peppers and peas to earthy mushrooms and onions, offer not just taste but also a burst of color, making the dish as visually appealing as it is delicious.
Why I love this recipe
Family Tradition: The recipe has been handed down through generations, providing a nostalgic connection to family gatherings and meals.
Rice pilaf is one of these dishes that my grandmother and my mom used to make very often when I was growing up.
It was made for a Sunday meal when the family would get together, and it was definitely a recipe to feed a crowd.
Versatility: It can be tailored according to personal taste, with various vegetables and meats enhancing its flavor profile.
My version of rice pilaf is made with pork and a few vegetables. You can use anything you like. I made this dish using onion, garlic, frozen peas, peppers, mushrooms, sometimes carrots, corn, or even tomatoes.
Enticing Aroma: Cooking this pilaf fills the kitchen with a mouthwatering aroma, making the cooking experience even more enjoyable.
The combination of vegetables and meat gives the rice a beautiful flavor. And the smell in the kitchen....oh my...
Leftovers: The recipe yields delicious leftovers, perfect for easy and satisfying meals the next day.
It is an awesome recipe for leftovers if you like them. It makes a great lunch or dinner the next day.
Kid-Friendly: The simplicity and great taste of this dish make it a hit with the younger members of the family. Usually, kids like it too because it is simple and delicious.
Ingredient staple: Rice is an ingredient that we all should have in our pantries. There are so many recipes you can make with rice, from soups to side dishes and dessert. It is also cheap and everyone loves it.
What is the difference between pilaf and risotto
While both pilaf and risotto involve cooking rice with flavorful liquids and other ingredients, the two dishes have distinct differences in terms of their cooking methods, texture, and traditional ingredients.
Pilaf, also known as pilau or pulao, is a dish that originated from the Middle East and South Asia.
The cooking process usually involves sautéing meats, vegetables and rice in oil or fat, then cooking it in a seasoned broth. The goal is to have each grain separate and not sticky. The rice absorbs the flavors from the broth and the other ingredients, giving it a rich and aromatic taste.
Risotto is an Italian dish that is usually made with arborio rice, a short-grain variety that is high in starch.
Risotto often includes ingredients like wine, cheese, onion, and various meats or vegetables.
Unlike pilaf, risotto is typically creamy and a bit loose, with grains that are tender but still al dente.
Ingredients and possible substitutions
Pork Meat: Lean, flavorful, and tender, pork is a great source of protein. It brings a depth of flavor to the pilaf. Substitute: chicken, beef, or lamb.
What pork meat is suitable for this dish?
You typically want a cut of pork that is lean, tender, and quick-cooking. Pork tenderloin or pork loin would be excellent choices. They're both lean and tender and when cut into bite-sized pieces, they'll cook quickly and evenly.
Pork shoulder can also be used but keep in mind that it's a tougher cut and has more fat, so it might benefit from 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, or quinoa for a gluten-free option.
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 foundational for flavor in this dish. 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 with vegetables and pork
Step 1. Begin by heating your oven to 350F.
Step 2. Get your pork cut 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.
Homemade stocks are usually more flavorful and allow you to control the sodium content. If you're short on time, however, a good quality store-bought stock will still work perfectly well.
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.
Also, remember to fluff the rice with a fork once it's done cooking, which can help it from becoming overly sticky.
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. It should stay fresh for about 3-5 days.
If reheating, only warm up the amount you plan on eating to avoid repeated cooling and heating, which can lead to spoilage.
In the freezer:
Portion the pilaf into freezer-safe containers or heavy-duty freezer bags, leaving a little space for the food to expand. It 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.
Remember, this dish is perfect for leftovers and can easily be reheated for another day's meal. It's versatility, flavor, and the fact that it's a one-pot wonder make it a must-try for any home cook.
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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