Smoky Grilled Vegetable Rice Pilaf Recipe

Grilled Vegetable Rice Pilaf is a flavorful side that pairs beautifully with grilled steak, chicken, pork or fish. The smoky char from grilled vegetables transforms simple rice into a hearty, aromatic pilaf that’s quick to prepare and loved by the whole family.

Ingredients for Rice Pilaf

• 1 large onion, sliced
• 1 cup sliced peppers (bell or banana peppers)
• 1 tablespoon olive oil
• 1 ½ cups long grain rice
• 3 cups water
• 1 tablespoon chicken base or bullion (or vegetable base for a vegetarian option)
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt, plus extra to season vegetables
• ½ teaspoon black pepper, plus extra to season vegetables
• ⅓ cup toasted sliced almonds (optional)
• 1 tablespoon fresh herbs (parsley, thyme or rosemary), optional

How to Make Grilled Vegetable Rice Pilaf

• Preheat a grill for indirect heat and arrange a grill pan or place vegetables directly on a grate if desired.
• Place the sliced onion and peppers on a grill pan. Drizzle with olive oil and season with kosher salt and black pepper.
• Grill with the lid closed over indirect heat until the vegetables soften and begin to caramelize, about 15–20 minutes. Remove and set aside. You can grill a double batch and refrigerate leftovers for quick meals later.

• In a medium saucepan combine the rice, water, chicken base, granulated garlic, kosher salt and black pepper. Add the grilled vegetables to the pot.
• Whisk the mixture until the base dissolves and ingredients are evenly distributed.
• Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
• Remove from heat, uncover, and fluff the rice with a fork, stirring to mix the vegetables evenly into the pilaf.
• Top with toasted sliced almonds and fresh herbs if desired, and serve immediately.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place rice in a skillet or saucepan with a tablespoon or two of water over medium heat. Stir frequently until heated through, about 5 minutes. Adding a splash of broth instead of water boosts flavor and moisture.

How to Make Rice Taste Better

Rice becomes more interesting when cooked with broth or flavored bases instead of plain water. Stir in sautéed, steamed or grilled vegetables and finish with nuts, fresh herbs or a little cheese for added texture and richness. Toasting the rice briefly in oil before adding liquid also deepens flavor.

Vegetable Ideas for Rice Pilaf

Good vegetables for pilaf include onions, bell peppers, mushrooms, zucchini, broccoli, carrots and spinach. Most work well grilled, roasted, steamed or sautéed and can be added before or after cooking the rice depending on texture preference.

Serving Suggestions

This rice pilaf complements a wide range of mains: grilled shrimp, pork chops, chicken skewers or steaks. It’s versatile enough to pair with most proteins and is easy to adapt for vegetarian meals by using vegetable base instead of chicken base.

Grilled vegetable rice pilaf is a simple, flavorful side that adds color and texture to any meal. It stores well and reheats easily, making it a practical choice for weeknight dinners or weekend grilling sessions.

Recipe Details

• Prep Time: 5 mins
• Cook Time: 35 mins
• Total Time: 40 mins
• Servings: 6
• Calories: 147 kcal per serving

Ingredients (Concise)

• 1 large onion, sliced
• 1 cup sliced peppers
• 1 tbsp olive oil
• 1½ cups long grain rice
• 3 cups water
• 1 tbsp chicken or vegetable base
• 1 tsp granulated garlic
• 1 tsp kosher salt
• ½ tsp black pepper
• ⅓ cup toasted sliced almonds (optional)
• 1 tbsp fresh herbs (optional)

Instructions (Concise)

1. Grill sliced onions and peppers with olive oil, salt and pepper over indirect heat until caramelized, 15–20 minutes.
2. Combine rice, water, base, garlic, salt and pepper in a saucepan; add grilled vegetables.
3. Whisk to dissolve the base, bring to a boil, then cover and simmer 15 minutes.
4. Remove from heat, fluff and stir. Garnish with toasted almonds and herbs, then serve.

Notes

Leftover rice keeps up to 4 days refrigerated. Reheat gently with a little water or broth to restore moisture. Grilled vegetables can be prepared ahead and stored for quick assembly.