Beet the Odds Pilaf hero image

Beet the Odds Pilaf

Colorful vegetable rice with beets, spinach, green beans, and mushrooms

35 minutes
Serves 4
DinnerMediterraneanVegetarian
Herb's take

Rice dinners don’t usually start with four cans and a dream, but this punchy pilaf brings bright flavor and nutrition to the table. You’ll practice layering in vegetables for texture and learn how to let rice take center stage even when the pantry looks like a botany lab.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the rice under cold water until the water runs mostly clear. Set aside to drain.
  2. 02
    Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the canned mushrooms and sauté for 3-4 minutes until lightly browned.
  3. 03
    Add the drained and chopped green beans, spinach, and diced beets. Sauté for another 2-3 minutes, stirring gently to avoid breaking up the beets.
  4. 04
    Push the vegetables to the edges of the pan and add the remaining 1 tablespoon olive oil to the center. Add the rinsed rice to the oil and cook, stirring often, for 2 minutes to toast the grains.
  5. 05
    Sprinkle in the paprika, garlic powder, onion powder, dried oregano, and sugar. Stir everything together to coat the rice and veggies evenly with the spices.
  6. 06
    Pour in 2 3/4 cups water. Add a generous pinch of salt and several grinds of black pepper. Stir well and bring to a gentle boil.
  7. 07
    Reduce heat to low, cover, and simmer for 15 minutes. Do not uncover, just trust the steam.
  8. 08
    After 15 minutes, turn off the heat and let the pilaf rest, covered, for another 8 minutes.
  9. 09
    Uncover, drizzle the white vinegar over the rice, and fluff gently with a fork. Taste and adjust salt and pepper if needed.
  10. 10
    Serve hot, preferably with an extra drizzle of olive oil if you’re feeling luxurious.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.