A hearty vegan vegetable pilaf cooked with olive oil and brightened with peas, carrots, and corn. Its colorful appearance and mild flavor make it a practical dish to serve on its own or alongside a meal.
Rinse the rice in lukewarm water until the water runs clear, then drain.
Heat the cooking oil in a pot and sauté the carrot, peas, and corn for a few minutes. Add the drained rice and cook until the grains absorb the oil.
Add the hot water and salt. Once it comes to a boil, reduce the heat to low, cover, and cook until the water is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Briefly sautéing the vegetables with the rice helps the grains cook without breaking apart. No gluten-containing ingredients are listed, but the recipe is not labeled gluten-free. Refrigerate leftovers for a few days.
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