Pilaf - One Pot Dinner
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
3-4 plates
Difficulty
Easy
Nut-Free, Gluten-Free, dairy-free, egg-free
Stovetop
Cooking required:
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Pilaf has been a steady dinner solution in our kitchen because it strikes the balance of hearty and satisfying. The ingredients are simple, the cooking method is straightforward, and it doesn’t require special equipment. That makes it just as doable on a weeknight at home as it is when we are traveling.
Everything cooks in one pot, which keeps prep and cleanup minimal. It’s protein-packed, filling, and makes enough for leftovers the next day. That’s always a win for us, since having an extra meal ready to go means less scrambling later in the week.
It also works well when we’re traveling. Since it only needs a pot and basic pantry staples, I can cook it in a small kitchen or in an RV without extra effort. It reheats nicely, packs into containers for the road, and saves us from relying on expensive takeout during long drives.
Pilaf has become one of those flexible recipes we return to again and again—easy to make, good for feeding a crowd, and dependable whether we’re at home or on the move.
Ingredients
2 cups long-grain white rice
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 yellow onion, chopped
1 cup dried soy jock
Seasoning
1 tbsp sweet paprika
1 tsp turmeric
1 tbsp salt
2 tsps consomme powder
Instructions
In a small glass/aluminum bowl, combine the soy jock and boiling-hot water, with the consomme powder. Leave soaking for 10 minutes.
In a skillet, heat up about a tablespoon of cooking oil, and sautee the chopped onion until golden.
Drain the water from the bowl with the soy, and chop the soy to small pieces (as you would chop onion).
In a 4qt, bring together the rinsed rice, sauteed onion, frozen peas and corn, chopped soy jock, and seasoning.
Drizzle olive oil and add water.
Cover with the lid, and bring to boil.
Reduce the heat to low, and cook for 20 minutes, or until there is no water left in the pot (the rice looks leveled and ready).
Serve hot.
Can be kept refrigerated for up to 3 days.
Why this vegan pilaf works:
One-pot recipe with minimal cleanup
Protein-packed and filling
Makes enough for leftovers or meal prep
Travel-friendly and easy to reheat
Uses simple, easy-to-find ingredients
Notes
You can skip the corn and add carrots instead (peeled and chopped or thinly sliced).
For a soy-free dish, replace the soy jock with seitan or simply skip, making it a vegetable pilaf.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.