French Provencal Rice Pilaf
Vegan French Provençal Rice Pilaf is a colorful, aromatic side dish made with fluffy basmati rice, bell peppers, zucchini, tomatoes, olives, garlic, and fragrant herbs. The rice and vegetables simmer together in vegetable broth for an easy, savory dish inspired by the bright flavors of Provence.
Ingredients
- 1 1/2 cup long-grain, white basmati rice
- 2 1/4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt and pepper, or to taste
- 1/2 cup chopped tomatoes
- 1/4 cup pitted black olives, chopped
- fresh parsley, chopped (for garnish)
Instructions
- Rinse the rice thoroughly in cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Set aside for 10 - 15 minutes to thoroughly drain and dry.
- While rice is drying, in a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.
- Add the diced red and yellow bell peppers and diced zucchini to skillet and sauté for 5 minutes. Then add tomatoes to the skillet and sauté for another 2 minutes. Add the garlic and cook for another minute, until fragrant.
- Stir in the thyme, rosemary, and oregano. Add the rinsed rice to the skillet and stir.
- Pour in the vegetable broth, stir once, and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 minutes, or until the liquid has been absorbed and the rice is tender.
- Remove from the heat and let the pilaf rest, covered and undisturbed, for 10 minutes.
- Fluff gently with a fork. Fold in the black olives and season with salt and pepper to taste. Garnish with fresh parsley or other fresh herbs before serving.