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The Orion

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The Orion

Chico State's independent student newspaper

The Orion

Readers, Digest: Vegetable rice pilaf


As a college student, I like to make simple and easy dinners. A staple dish of mine includes rice with chicken or fish.

An easy way to get your daily dose of veggies, without making a salad, is to just add fried vegetables to rice.

Vegetable rice pilaf Photo credit: Christina Saschin

Total Time: 35 minutes

Yield: 1.5 cups


  • 1/2 cup uncooked brown rice
  • 1 frozen cube of garlic
  • 1 cup water
  • 1/4 cup onion, diced
  • 2 button mushrooms, diced
  • 1/4 cup orange bell pepper, diced
  • 1 tablespoon olive oil


  1. In a medium-sized saucepan, bring water to a boil and add rice.
  2. Simmer for 35 minutes or until the rice is cooked.
  3. Using a sharp knife, dice the onion, mushrooms and bell pepper on a cutting board.
  4. In a small frying pan, heat up the olive oil and add the garlic cube, then fry the diced vegetables on medium heat for 15 minutes or until they are golden brown and softened.
  5. Add the cooked rice to the frying pan and mix.
  6. For added protein, serve with chicken or fish.

Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.

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