Mediterranean Rice Pilaf with Roasted Root Vegetables

Mediterranean Rice Pilaf with Roasted Root Vegetables ingredients

• 1.5 cups Basmati rice
• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1 14.5 oz can Canned diced tomatoes
• 2.5 cups Vegetable broth
• 1 tsp Dried mint
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 lb Red potatoes
• 2 large Carrots
• 1 small Red onion
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley

How to make Mediterranean Rice Pilaf with Roasted Root Vegetables

1. Preheat your oven to 400°F (200°C). In a large bowl, combine 1 lb red potatoes cut into 1-inch cubes, 2 large carrots cut into 1/2-inch thick rounds, and 1 small red onion cut into 1/2-inch wedges. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
2. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and lightly browned and the carrots are caramelized. Set aside.
3. While vegetables roast, heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
4. Add 1.5 cups rinsed basmati rice and 2 tablespoons tomato paste to the pot. Stir constantly for 2-3 minutes, toasting the rice slightly and cooking out the raw flavor of the tomato paste. This helps develop deeper flavors.
5. Pour in 2.5 cups vegetable broth, then stir in the 14.5 oz can of undrained diced tomatoes, 1 teaspoon dried mint, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the mixture to a boil over medium-high heat.
6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
7. Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier. After resting, gently fluff the rice with a fork.
8. Divide the fluffy Mediterranean Rice Pilaf among serving plates. Top each serving generously with the roasted potatoes, carrots, and red onion. Garnish with 2 tablespoons chopped fresh parsley before serving.

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