#MeatlessMonday Spicy Vegetable Pilaf

Magalie L'Abbe's Poblano Peppers
Magalie L'Abbe's Poblano Peppers

From hunger comes inspiration like

#MeatlessMonday Spicy Vegetable Pilaf

So, as usual, it’s Monday, so happy #MeatlessMonday!!  Hopefully everyone is enjoying their weekly respite on meat.  Or maybe you’re just looking for something tasty for dinner… well look no further.

Anyway, this is a simple dinner that can be done with minimal prep and be ready in about 20 minutes of cook time.  All you have to do is chop up your selection of vegetables, saute them a bit in olive oil, then add some rice and broth.  Cover and come back in 20 minutes.  Boom, spicy vegetable pilaf.

Spicy Vegetable Pilaf Recipe

So what makes it spicy?  Easy, whatever you darn well please.  For my recipe, I went with a nice poblano and some red pepper flake, but if you have some peppers you want to rehydrate, some jalapenos, a serrano, or if you are psychotic, a habanero, then go with that.  Whatever it is, slice it up, toss it in, and eat it up.

You will need:

  • 4 tablespoons olive oil
  • 1 bunch asparagus, ends trimmed and cut into 2 inch pieces
  • 1 poblano, diced
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 pinch red pepper flake
  • (optional) 1 15oz can tomato sauce
  • 2 cups rice
  • 3 1/2 cups vegetable broth

In a soup pot with a lid or a Dutch oven over high heat, add the olive oil.  When the olive oil is hot, add all of the vegetables, a healthy pinch of salt and pepper, the red pepper flake, and the garlic.  Saute the vegetables until the peppers are soft, about 12-14 minutes.

If you are using the tomato sauce, add it now.  Cook it for about a minute.

Add the rice and toss to coat in the olive oil and cook for 1 minute.

Add the broth and cover.  Bring the broth to a boil, then lower the heat to medium.  Continue cooking until the rice is soft and cooked all the way through.

All that’s left is to enjoy!

Thanks to Magalie L’Abbe for the picture of her harvest.

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