Rice Pilaf with Pork and Vegetables

Pilaf with vegetables and meat square image

5 from 8 votes

Rice Pilaf with Pork and Vegetables

Rice pilaf with pork and vegetables is a versatile dish that can be made with chicken, pork or beef and any of your favorite vegetables.

Prep Time15

Cook Time20

Baking time40

Total Time1 15

Course: Meat and Poultry

Cuisine: Romanian

Servings: servings

Calories: 321kcal

Author: Gabriela

Equipment

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.

Notes

Expert Tip: For an extra flavor boost, consider using homemade chicken or vegetable stock instead of store-bought.

Store: 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 the amount you plan on eating to avoid repeated cooling and heating, which can lead to spoilage. It could also be frozen for up to two months.

Nutrition