Rice Pilaf
User Reviews
5
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Prep Time
5 d
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Rice Pilaf
Description
This rice pilaf starts with rinsing the rice thoroughly to remove excess starch, promoting separate fluffy grains after cooking. The rice is then toasted in butter with finely chopped onion, minced garlic, salt, and pepper until the rice grains are lightly golden and the onion softens, developing a nutty, aromatic base.
After toasting, chicken broth is added and brought to a boil. The rice is cooked covered at a simmer for 15 to 18 minutes without removing the lid, ensuring even cooking and moisture retention. Once cooked, the pot is removed from heat, and the rice rests, covered, to complete the steaming process. Fluffing with a fork incorporates fresh chopped parsley for brightness.
Rice Pilaf is a versatile side suitable for serving alongside a variety of meats, vegetables, or stews. It offers a flavorful alternative to plain rice with added aromatic depth from sautéed aromatics and broth.
The recipe notes include storing leftover pilaf refrigerated and reheating with a small amount of water. Options for Instant Pot preparation and variations like adding vegetables or substituting with brown rice or orzo provide flexibility based on preferences.
Ingredients
- 2 tablespoons butter unsalted
- 1/2 cup onion , finely chopped
- 3 cloves garlic , minced
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth or vegetable broth, low-sodium
- ¼ cup parsley fresh chopped
Instructions
- Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
- Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
- Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.,
- Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.
Notes
- Store leftovers in an airtight container and reheat by adding a bit of water and microwaving with slight ventilation.
- Instant Pot version involves sautéing ingredients, then cooking under pressure for a quick pilaf.
- You can add vegetables like peas, carrots, or peppers when cooking to vary the dish.
- Adjust broth quantity and cooking time when using brown rice or orzo instead of long-grain white rice.
- Vegetarian or vegan versions can be made by substituting vegetable broth and using vegan butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 514mg | 21% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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