Creative Culinary Solutions

Herb Vegetable Rice Pilaf

Name: Herb Vegetable Rice Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings (approximately 150 g each)
Ingredients: 80 g LUDA Instant Vegetable Soup Base, Gluten-Free, Half Salt Instant Vegetable Soup Base, Gluten-Free, Half Salt600 g of long-grain rice, uncooked200 g of onions, finely diced2 garlic cloves, minced100 g carrots, finely diced50 mL of olive oil2 g of black pepper5 g of dried parsley

Serving suggestion: Serve as a side dish for grilled meats, roasted vegetables, or plant-based mains.

Difficulty:	2/20
Yield serving:	8 servings (approximately 150 g each)
Preparation time:	10 minutes
Cooking time:	25 minutes

Difficulty

2/20

Yield serving

8 servings (approximately 150 g each)

Preparation time

10 minutes

Cooking time

25 minutes

Ingredients

80 g LUDA Instant Vegetable Soup Base, Gluten-Free, Half Salt Instant Vegetable Soup Base, Gluten-Free, Half Salt
600 g of long-grain rice, uncooked
200 g of onions, finely diced
2 garlic cloves, minced
100 g carrots, finely diced
50 mL of olive oil
2 g of black pepper
5 g of dried parsley

Preparation

Prepare vegetable broth by dissolving 80 g of LUDA Instant Vegetable Soup Base, Gluten-Free, Half Salt into 2 L of hot water. Stir until fully dissolved and set aside
Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until softened, about 4–5 minutes
Add rice and toast for 2–3 minutes, stirring constantly, until rice is lightly golden
Pour in hot vegetable broth and bring to a boil, stirring well
Reduce heat to low, cover with a lid, and simmer for 15–18 minutes until rice is tender and liquid is absorbed
Remove from heat and let rest covered for 2 minutes
Fluff rice with a fork and finish with dried parsley and black pepper
Transfer to a serving dish and serve hot

Ingredients

80 g LUDA Instant Vegetable Soup Base, Gluten-Free, Half Salt Instant Vegetable Soup Base, Gluten-Free, Half Salt
600 g of long-grain rice, uncooked
200 g of onions, finely diced
2 garlic cloves, minced
100 g carrots, finely diced
50 mL of olive oil
2 g of black pepper
5 g of dried parsley