Rice Pilaf Recipe
Bright, nutty, and packed with veggies, this Rice Pilaf Recipe is the easiest crowd-pleasing side dish you’ll make all year.
Rice pilaf is a classic dish that marries fluffy grains with aromatic spices and tender vegetables, creating a perfect accompaniment for any main course. I first tried my hand at this simple yet flavorful recipe decades ago, inspired by a family-run eatery tucked away in a seaside village. Now, it’s a staple on my kitchen table—healthy, versatile, and just right for everything from weeknight dinners to festive gatherings. With around 250 calories per cup, plenty of fiber when you swap in brown rice, and naturally gluten-free status, this side dish feels as good as it tastes. You know what? The nutty aroma filling your kitchen will have even picky eaters asking for seconds.
Why You’ll Love This Recipe
- No oven needed—just a trusty stove and a good pot.
- Ready in under 30 minutes, perfect for busy weeknights.
- Naturally gluten-free and easy to tweak for various diets.
- Seasonal vegetables shine alongside aromatic spices.
- Slivered almonds add that extra nutty crunch.
- Feeds 4–6 people (or makes excellent leftovers).
- Lightweight but filling—ideal if you’re watching calories.
- Classic dish that pairs beautifully with chicken, fish, or tofu.
Ingredients
- 1 tablespoon unsalted butter (or extra-virgin olive oil for a vegan twist)
- 2 tablespoons olive oil (choose a fruity brand like California Olive Ranch)
- 1 small yellow onion, finely chopped (about ¾ cup)
- 1 cup long-grain white rice (rinse under cold water until it runs clear; for more fiber, use brown rice)
- ¼ cup slivered almonds (optional, but they toast up beautifully for added crunch)
- 2 cups low-sodium chicken or vegetable broth (I love Swanson’s organic for depth of flavor)
- ½ teaspoon fine sea salt (adjust if your broth is salty)
- ¼ teaspoon ground turmeric (for color and subtle warmth)
- 1 bay leaf (fresh if you can find it, but dried works fine)
- 2 tablespoons chopped fresh parsley (for garnish and freshness)
Tip: Toast the almonds in the pot for 2 minutes before adding oil to boost their nutty aroma. If you’re in a hurry, pre-chopped frozen onions work just fine (thaw and drain first).
Directions
-
Heat butter and oil
Warm a heavy-bottomed pot over medium heat. Once the butter melts and sizzles, add onions. Sauté until they’re soft and translucent—about 4 minutes. You’ll smell that sweet fragrance right away. -
Toast rice and almonds
Stir in the rice and almonds, coating each grain in the buttery oil. Toast for 3–4 minutes, stirring often, until edges turn opaque. This step locks in that signature nutty flavor. -
Add liquid and spices
Pour in the broth, sprinkle in turmeric and salt, then nestle the bay leaf on top. Give it a gentle stir—just enough to combine. Bring the mixture to a rolling boil. -
Simmer gently
Cover the pot, reduce heat to low, and let it simmer undisturbed for 18–20 minutes. No peeking—lifting the lid steals precious steam. -
Rest and fluff
Turn off the heat and keep the lid on for another 5 minutes. This rest time lets grains finish cooking through. Remove the bay leaf, then use a fork to fluff the rice—lift and separate for that light, airy texture. -
Garnish and serve
Sprinkle chopped parsley over the top. For a pop of color and tang, you could even add a few pomegranate seeds in winter. Dish out your rice pilaf alongside grilled chicken, roasted veggies, or simply top it with a spoonful of tzatziki.
Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Swap slivered almonds for toasted pine nuts for a richer note.
- Stir in ½ cup diced carrots and peas for a veggie boost.
- Use brown rice—just add ½ cup more broth and simmer 10 minutes longer.
- Infuse 1 pinch of saffron in warm broth for a golden hue.
- Toss in 2 tablespoons dried cranberries and a sprinkle of orange zest for a festive flair.
- Make it vegan by using all olive oil and vegetable broth.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days; freeze batches in freezer-safe bags for up to 2 months. To reheat, sprinkle a splash of broth or water over the rice and warm in the microwave or on the stovetop over low heat, stirring gently. If frozen, thaw overnight in the fridge before reheating. Make-ahead tip: prepare rice a day ahead, then warm and garnish just before serving.
Notes
- Rinsing rice is key to preventing stickiness—trust me, it makes a difference.
- If you find the pilaf a tad dry, stir in an extra tablespoon of hot broth after fluffing.
- For silkier grains, let the pilaf rest covered for 10 minutes instead of 5.
- I once undercooked the almonds—lesson learned: toast until they’re golden, not just warm.
- Want more color? Add diced bell peppers along with onions.
FAQs
Q: Can I use jasmine rice?
A: Absolutely—you’ll get a fragrant side dish; just use the same liquid ratio and check grains around 18 minutes.
Q: What’s the best pot to use?
A: A heavy-bottomed saucepan or Dutch oven helps distribute heat evenly, so nothing burns on the bottom.
Q: Why is my pilaf soggy?
A: Soggy rice often means too much liquid or lifting the lid mid-cook—stick to the recipe’s timing and lid-on rule.
Q: Can I make this nut-free?
A: Yes—simply skip the almonds and toast a tablespoon of sunflower seeds for crunch instead.
Q: Is brown rice an equal swap?
A: You’ll need about 2¾ cups broth and an extra 10 minutes of simmering, but brown rice delivers more fiber.
Q: How can I prep for a crowd?
A: Double the ingredients, cook in two pots or a large casserole dish, then keep warm in a low-oven setting (200°F) until serving.
Q: What proteins pair nicely?
A: Grilled chicken, baked fish, pan-seared tofu or even a juicy steak—rice pilaf is that perfect accompaniment.
Q: Can I add more herbs?
A: Sure—fresh thyme or a pinch of dried oregano work beautifully with the dish’s flavors.
Conclusion
This Rice Pilaf Recipe delivers nutty, aromatic flavors in a breeze—an easy side dish that feels special enough for holiday feasts but simple enough for fast weeknight dinners. Give it a try, then share your tweaks or questions below! If you love this classic dish, you might also enjoy my Lemon Herb Quinoa or Roasted Vegetable Medley for more tasty sides.
Rice Pilaf Recipe
Ingredients
- 1 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 Yellow onion, finely chopped
- 1 cup White rice
- 1/4 cup Slivered almonds
- 2 cups Chicken or vegetable broth
- 1/2 tsp Fine sea salt
- 1/4 tsp Ground turmeric
- 1 Bay leaf
- 2 tbsp Fresh parsley, chopped
Instructions
- Warm a heavy-bottomed pot over medium heat. Sauté onions until soft. Toast rice and almonds. Add liquid and spices. Simmer gently. Rest and fluff.
- Sprinkle parsley over the top. Serve alongside grilled chicken, roasted veggies, or with a spoonful of tzatziki.
