Bright, aromatic, and effortlessly savory—Rice Pilaf is my go-to side dish for weeknight dinners and festive gatherings alike.
Let me share why this simple recipe has stolen my heart and kitchen for over a decade: it’s a one-pot, Mediterranean-inspired, vegetarian option that pairs perfectly with grilled lemon-herb chicken, hearty mains, or even stands alone as a healthy, gluten-free main dish for cozy nights. At 50, I’ve learned that comfort hits different when flavors are balanced, textures sing when you rinse the rice well, and a dash of pilaf seasoning or aromatic herbs can transport you from your own stove to sun-drenched Greek isles.
Rice pilaf is a traditional dish found from the Middle East to the Mediterranean, where rice is gently toasted, simmered in broth, and finished with vegetables and fragrant spices. What makes this version special is its focus on wholesome ingredients—jasmine rice for fragrance, fresh carrots and peas for color, and thyme for an herbaceous note. It’s gluten-free, easy to scale up for a crowd, and comes together in about 35 minutes. Personally, I love serving it at summer barbecues alongside my Lemon Herb Chicken and in the winter holidays paired with roast turkey. A little data insight: each half-cup serving has roughly 220 calories, 4g of protein, and 4g fiber, making it a balanced choice whether you’re mindful of nutrition or simply craving something delicious.
Why You’ll Love This Recipe
– Ready in under 30 minutes for quick preparation.
– No fancy gadgets—just a trusty heavy-bottomed pot or your favorite Le Creuset.
– Gluten-free and vegetarian option makes it dinner-friendly for everyone.
– Savory, flavorful profile thanks to aromatic herbs and a hint of pilaf seasoning.
– One-pot cleanup means less time washing dishes, more time enjoying.
– Versatile side dish that doubles as a main with added protein.
– Uses pantry staples like jasmine rice and Better Than Bouillon broth.
– Friendly to meal prep—makes a big batch for lunches or freezer meals.
– Colorful, homestyle look that’s still elegant enough for holiday tables.
– Nourishing and healthy, with about 220 calories and 4 g protein per serving.
Ingredients
– 2 cups long-grain jasmine rice (I love Lundberg Organic; basmati works too)
– 4 cups low-sodium chicken or vegetable broth (Better Than Bouillon brand)
– 2 tbsp extra-virgin olive oil (or 1 tbsp butter + 1 tbsp oil)
– 1 medium yellow onion, finely chopped (sweet onion adds a mild bite)
– 2 medium carrots, diced (∼½ cup peeled, cut into ¼″ pieces)
– 1 celery stalk, diced (optional, but adds lovely crunch)
– 2 garlic cloves, minced (fresh, please—avoid powder here)
– 1 tsp fine sea salt (adjust to taste)
– ½ tsp freshly ground black pepper
– 1 tsp dried thyme or 1 Tbsp chopped fresh thyme
– 1 bay leaf
– ¼ tsp pilaf seasoning (blend of turmeric, paprika, garlic powder; optional)
– ½ cup frozen peas (no thawing needed; adds pop of green)
– ¼ cup slivered almonds or pine nuts (toasted; optional)
– 2 Tbsp chopped fresh parsley for garnish
Tip: Rinse rice under cold water until the flow runs clear—this removes excess starch for light, fluffy grains.
Directions
1. Heat Oil and Toast Rice
In a heavy-bottomed pot over medium heat, warm the olive oil until it shimmers. Add the rinsed rice and stir constantly for 2–3 minutes, until grains look opaque and are just beginning to toast. This step amps up the nutty flavor.
- Sauté Veggies and Garlic
Push rice to one side and add onion, carrots, and celery. Cook for 4 minutes, stirring often, until the onion softens. Stir in garlic and thyme, cooking for another minute until your kitchen smells heavenly. - Add Broth and Seasonings
Pour in the broth, add bay leaf, salt, pepper, and pilaf seasoning if using. Give it one gentle stir to combine, then bring to a gentle bubble. - Simmer Gently
Lower heat to maintain a very soft simmer. Cover tightly and let it cook undisturbed for 15 minutes—resist peeking, since steam is your friend here. - Rest and Fluff
Turn off the heat and let the pot sit, still covered, for 10 minutes. This rest period finishes cooking the grains and makes them extra tender. - Stir in Peas and Nuts
Remove lid and discard the bay leaf. Gently fold in frozen peas and toasted nuts—the residual warmth will defrost peas without getting mushy. - Garnish and Serve
Sprinkle chopped parsley over the top. For an extra bright note, squeeze half a lemon over the pilaf at the table. Serve hot as a savory side or toss with roasted veggies for a vegetarian main. - Data Insight: A ½-cup portion delivers about 220 calories, 4 g protein, 4 g fiber, and 35 g carbs—pretty balanced for a light meal or side dish.
Servings & Timing
– Yield: Serves 6 as a side dish
– Prep Time: 10 minutes (including rinsing and chopping)
– Cook Time: 15 minutes simmer + 10 minutes rest
– Total Time: 35 minutes from start to table
Variations
– Mediterranean twist: Stir in ½ cup chopped sun-dried tomatoes, ¼ cup pitted kalamata olives, and ¼ cup crumbled feta.
– One-pot main: Add 1 lb diced chicken or shrimp after step 2; cook until just opaque, then continue.
– Vegan style: Swap butter for coconut oil, use veggie broth, and fold in 1 can drained chickpeas.
– Brown-rice swap: Use 2 cups brown jasmine rice, 4½ cups broth, and simmer 25 minutes before resting.
– Fall harvest: Toss in ½ cup roasted butternut squash cubes and a pinch of cinnamon at the end.
– Quick hack: Use frozen mirepoix and pre-rinsed rice—on the table in 20 minutes flat.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions in freezer-safe bags or containers—keeps nicely for 3 months. Reheat in the microwave with a splash of water or broth, stirring halfway through so it warms evenly. For stovetop reheating, warm over medium-low heat, adding small splashes of broth if it feels dry. Make-ahead tip: Cook the pilaf a day early, then fluff and reheat just before serving for effortless entertaining.
Notes
Over the years I’ve learned a few non-negotiables: always rinse your rice, use a snug lid to trap steam, and resist stirring once it’s simmering—too much poking lets steam escape. If your pilaf ever seems stodgy, give it a final fluff with a fork while drizzling a teaspoon of warm broth—that trick brightens both texture and taste. And truly, don’t skip the nuts; that crunch is what elevates a humble side into something memorable.
FAQs
Q: Can I use brown rice instead of jasmine?
A: Yes—just swap for brown jasmine rice, bump broth to 4½ cups, and simmer 25 minutes before resting.
Q: Why did my rice turn mushy?
A: Usually from stirring too much or cooking at too high heat; keep it gentle and hands-off once covered.
Q: Is this recipe gluten-free?
A: Absolutely, as long as your broth and seasonings are certified gluten-free.
Q: Can I make this in an Instant Pot?
A: Sure—use a 1:1 rice-to-liquid ratio, pressure cook on high for 6 minutes, then natural release for 10 minutes.
Q: How do I make it dairy-free?
A: Replace butter with olive or coconut oil; flavor stays rich and savory.
Q: What is pilaf seasoning?
A: A simple blend of turmeric, paprika, garlic and onion powders—you can buy it or mix your own.
Q: Can I add other veggies?
A: Definitely—bell peppers, zucchini, or mushrooms all join beautifully; just sauté them with the onion.
Conclusion
This Rice Pilaf recipe transforms humble jasmine rice into a flavorful, fuss-free dish that’s healthy, gluten-free, and endlessly versatile. Whether you need a quick side for weeknight meals or a show-stopping holiday accompaniment, it delivers every time. Give it a try, leave a comment with your tweaks, and don’t forget to explore my Garlic Roasted Vegetables and Lemon Herb Chicken for a full Mediterranean-inspired feast!
Rice Pilaf
Ingredients
- 2 cups long-grain jasmine rice
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots diced (∼½ cup)
- 1 celery stalk celery optional, diced
- 2 cloves garlic minced
- 1 tsp fine sea salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried thyme or 1 Tbsp chopped fresh thyme
- 1 bay leaf
- ¼ tsp pilaf seasoning optional blend
- ½ cup frozen peas no thawing needed
- ¼ cup slivered almonds or pine nuts toasted, optional
- 2 tbsp fresh parsley chopped for garnish
Instructions
- In a heavy-bottomed pot, warm olive oil and toast rinsed rice until grains are opaque.
- Cook onion, carrots, celery, garlic, and thyme until fragrant.
- Pour in broth, add seasonings, and bring to a gentle bubble.
- Cover and simmer for 15 minutes without peeking.
- Let the pot sit covered for 10 minutes to finish cooking.
- Fold in peas and nuts, then garnish with parsley.
