Layered Rice Pilaf with Roasted Vegetables and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A colorful rice pilaf layered with oven-roasted root vegetables and subtly spiced with cumin and coriander for a warm, earthy flavor. This middle eastern-inspired rice & grains (vegetarian) ready in about 45 minutes pairs basmati rice, carrot, parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 2 medium, peeled and diced 1/2-inch carrot
• 1 medium, peeled and diced 1/2-inch parsnip
• 1 large, diced 1/2-inch red bell pepper
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 cups vegetable broth
• 1 small, finely chopped onion
• 2 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium carrots, 1 diced medium parsnip, and 1 large diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: Rinse 1 1/2 cups basmati rice under cold water until clear. Drain well.
3. Step 3: In a medium pot, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped small onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until spices bloom.
5. Step 5: Add the drained rice and stir to coat grains with oil and spices for 2 minutes.
6. Step 6: Pour in 3 cups vegetable broth along with 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove pot from heat and gently fluff rice with a fork. Layer the roasted vegetables on top and cover for 5 minutes to warm through.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving.