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Basmati and wild rice pilaf with vegetables is a sumptuous, satisfying side dish that can accompany any curry. Glistening with ghee (or oil), separated strands of earthy rice are stock-infused and scented with spices, then littered with peas, carrots and green beans and finally studded with chips of exotic nuts. Yes, I said side dish.

For a super special occasion main dish made with rice, impress your guests with a beautiful chicken biryani. My version is all the traditional biryani flavours but put together with modern, time-saving techniques.

You say “pilaf”, I say “pilau”. Well, I used to say “pilaf”, and some readers will say “pilau”. OK, enough with the riddles already! What I am trying to suggest is that pilaf and pilau are the same delicious rice dish but with a slight difference in name depending on where you reside.

In North America, the buttery offering is called “pilaf”, and here in the UK, it’s ‘pilau’. The word derives from the Persian, pilaf, but you could also see it written as pilav, pulao, or pillow rice. Once a language student (and teacher!), always a language student (and teacher)!

Yes, Julia, but what does it mean?!

Vegetable rice pilaf

The rice pilaf recipe originated in Persia. In that region of the world, they famously take pride in their rice dishes, and they are never considered ‘just a side’. And with an exciting vegetable rice pilaf like this one, it is understandable.

Whereas we tend to boil plain white rice and serve it up as a filler-style side, in Middle Eastern parts of the world, the humble grain is celebrated. And I think they have the right idea!

Pilaf is characterised by the care and ritual that goes into cooking it. First, the rice is thoroughly washed, then soaked. Next it is fried in ghee, butter or oil until each grain gleams with a slippery sheen. Lastly, it is cooked in stock, rather than boiled in water, and every drop is absorbed by the grains to make them ultra tasty.

Spices are a hallmark too. These tend to differ from region to region but are typically a heady mix of cardamom, bay leaves and cinnamon. In this vegetable rice pilaf recipe, I’ve used turmeric (for colour), cumin, coriander, cinnamon and cayenne (for a subtle kick).

I’ve also used garlic and ginger to infuse the oil, but a classic recipe would use onion.

Another difference between my rice pilaf and a traditional recipe is that I’ve mixed basmati rice with wild rice. Wild rice is wholegrain and unrefined which I’m favouring at the moment. What’s more, the darker strands make the dish even more visually appealing.

Wherever you find pilaf, no two recipes will be the same. Some include vegetables, like this recipe, others include very small pieces of meat (most likely lamb or chicken). In Turkey, a pilav is simply made with rice, bulghur wheat and sometimes, fried until dark and crispy, vermicelli noodles.

Finally, in a convenient twist, I’ve hugely reduced my kitchen time by using a frozen vegetable mix. The pre-prepared pieces are a perfect size for pilaf.

So, is it pilaf or pilau for you? And once you’ve tried it, will you ever go back to just plain rice?

Close up of pilaf with peas, carrots and cilantro

Recipe tips and notes

I’ve used a basmati and wild rice mix. If you use other rices, be mindful of the cooking time. For example, brown rice takes longer to cook, so check the package instructions before mixing any two.
I highly recommend using ghee if you can find it. It is sold in larger supermarkets and Asian stores. Ghee will bring a stronger more buttery flavour to the rice.
I’ve used a super sneaky frozen veg mix- it halves the prep time, and the small pieces cook quick. Mine contained peas, carrots, green beans and corn, but broccoli, cauliflower or spinach are all worthy contenders.
Fresh cilantro is a must! This is both to flavour the broth and to garnish.
Finally, chopped nuts. These bring a bitey texture and an elevated finish.

Prcoess shots of pilaf ingredients being prepped and cooked din a pan

Serving suggestions

The options are endless for this special side dish! But I’d go for a meaty curry that’s super saucy. Here are some of my most popular curry main dishes so you can take your pick:

Indian kofte curry– homemade spiced lamb (or pork) meatballs in a thick and comfortingly creamy gravy.
Butter chicken curry – chicken pieces are marinated in a masala and yoghurt sauce and then cooked into a mild and creamy gravy.
Chicken curry with potatoes– spice-soaked potatoes and chicken bob in a gingery garlic sauce.
Nepalese red lentil dahl – simple, honest and meat-free. Is it a side or is it a main? Does it even matter?
Chickpea and butternut squash curry– a wholesome and flavourful stew of nutritious vegetables.

Storage and leftovers

Wild rice pilaf will keep in the fridge for 3-4 days. Reheat on the stove top with a splash of stock. Don’t forget to leave it to sit covered for 5 minutes to absorb every last drop of liquid.

This one’s a good freezer too. If you’ve batch cooked just leave out the garnish of cilantro and nuts, then store in a This is an affiliate link.freezer-safe container for up to 6 months. Thaw in the fridge overnight before cooking. Note: the rice won’t be as fluffy and separated after a stay in the freezer!