Fall Vegetable Rice Pilaf (Easy + Gluten & Oil-Free)

November 7, 2018

Appetizers and Sides

By: Jasmine Briones 

An easy-to-make fall vegetable pilaf that requires just 8 ingredients and is ready in 30 minutes or less! Zucchini, carrots, rice, and fall herbs, it is packed with nutrition, flavor and a whole lot of comfort!

Fall Vegetable Pilaf Overhead

Fall ain’t over yet and we are going to share as many fall recipes as we can with you guys because this is our favorite time of year! We have been loving the crisp fall weather and the beautiful hues of red, yellow and orange all around Vancouver (Washington) this time of year. It is my first time living outside of Los Angeles aka the first time I am actually experiencing fall and it is amazing!

Fall Vegetable Pilaf Ingredients

All you need for this recipe is: onions, garlic, low-sodium vegetable brothbrown rice, carrots, fall herbs, zucchini, and lemon juice…that’s it! You can also add any other fall vegetables that you would like as well, have fun with it and make this recipe your own!

Fall Vegetable Pilaf Overhead

We made this recipe as a part of our fall date night (video below), and we paired it with our portobello mushroom steaks and grilled asparagus for the entree + a pumpkin chai cheesecake for dessert. All were easy to make and SO DAMN GOOD. Trust us, these are THE recipes that you need to make for your next date night 😉


Fall Vegetable Pilaf Overhead Close Up

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Fall Vegetable Pilaf Overhead Vegan

Fall Vegetable Rice Pilaf (Easy + Gluten & Oil-Free)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 23 minutes
  • Yield: 4 servings


An easy-to-make fall vegetable pilaf that requires just 8 ingredients and is ready in 30 minutes or less! Zucchini, carrots, rice, and fall herbs, it is packed with nutrition, flavor and a whole lot of comfort!


  • 1 small yellow onion, finely diced
  • 2 1/4 cups + 3 tablespoons low-sodium vegetable broth
  • 2 cloves of garlic, finely minced
  • 1 cup uncooked brown rice
  • 1/2 cup shredded carrots*
  • 1/4 teaspoon each dried thyme, sage and rosemary
  • 2 small zucchini, halved and thinly sliced
  • 2 tablespoons fresh lemon juice
  • Salt and pepper, as desired


  1. In a medium pot over medium heat, add in 2 tablespoons of vegetable broth. Once warm, add in the onions and garlic, and sauté until fragrant or about 3 minutes. Add 1 more tablespoon of vegetable broth as needed to prevent burning. 
  2. Once the onions and garlic have cooked, add in the remaining 2 1/4 cups of vegetable broth along with the brown rice, carrots, and herbs. Mix through, reduce the heat to low, and cover. Simmer for 10 minutes.
  3. Add the zucchini and cover the pot once more. Simmer on low for an additional 5 minutes or until the rice is tender and the zucchini as steamed through.
  4. Remove from heat and mix in the lemon juice. Season with salt and pepper to taste and serve warm.


  • You can also opt for shredded sweet or white potatoes! Both work well in this and will bring in a different flavor 🙂
  • The nutrition facts do not take into consideration the addition of salt and pepper to taste.
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Stovetop, Entree, Rice, Pilaf, Zucchini, Carrot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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  1. Penny Laschanzky says:

    I’m making this dish right now. I added uncooked brown rice but am concerned that my rice directions say it needs to cook 45 minutes but your recipe says to cook for 10 minutes.. Your directions did NOT say to use instant rice so I sure hope that isn’t the case! Please comment and clear up this rice issue.

    • Chris Petrellese says:

      The rice should be cooked for 15 minutes total, or longer as need until it’s tender. We did not use instant rice for this recipe, just standard brown rice. Did it work for you?

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