This Rice Pilaf is the easiest rice dish you can make! The rice is cooked in stock with sauteed vegetables and herbs. This flavorful dish is perfect for your holiday table.
This dish is perfect even for beginners and packed with flavor, just like my Chicken and Rice Soup or Chicken Fried Rice.
If you are familiar with the boxed rice pilaf, like Rice-O-Roni, then you will love this homemade version. You may be surprised how easy it is to make it from scratch. It’s a simple side dish but add chicken or ham and you can turn it into a meal. Perfect if you have Thanksgiving leftovers!
Ingredients:
- rice: white, long-grain
- butter
- oil
- vegetables: onion, celery and carrot
- herbs: rosemary and thyme
- stock: vegetable or chicken
- salt and pepper
How to make Rice Pilaf?
- Start by preparing the vegetables. Finely dice onion, celery and shred the carrots.
- Melt one tablespoon of butter in a deep skillet.
- Add rice and toast it, stirring often, until you see the grains turn light brown.
- Remove it into a bowl and set aside.
- Add more butter to skillet. Add oil. Add vegetables and saute until softened.
- Add rice and herbs to vegetables. Stir in. Cook for 1 minute.
- Add stock and stir in. Simmer until the rice is cooked, about 6 to 7 minutes. Stir often. Keep the pan covered between stirring.
- Season with salt and pepper. Serve.
How to prevent rice pilaf from being mushy?
Every time I make rice, I always toast it in butter or oil first. This step ensures that my rice will be perfectly fluffy. I recommend toasting the rice first, then remove it into a bowl and sautee veggies in the same pan.
What is the difference between rice and rice pilaf?
In short, the cooking method is the difference. Rice is usually cooked in boiling water. Rice pilaf is simmered in stock, with vegetables and herbs.
Variations:
- protein: add chicken, turkey or ham and turn this simple dish into a whole meal;
- vegan: use vegan butter and vegetable stock.
- other veggies: add peas or corn
- other herbs: basil, parsley or cilantro
Can I freeze this dish?
Absolutely! Once cooked, cool it completely. I use freezer bags to portion it out, flatten for easier storage and freeze for up to 6 months. Thaw it in the fridge and heat up in the microwave or in a skillet.
More easy side dish recipes:
For more recipes like this one, feel free to browse our Side Dish category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Rice Pilaf Recipe
Ingredients
- 2 tablespoons unsalted butter divided
- 1 cup white long-grain rice
- 1 tablespoon olive oil
- 1 cup diced celery
- 2 carrots
- 1 small onion
- 2 teaspoons minced garlic
- 2 cups chicken stock see notes
- ¼ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables. Finely dice onion, celery and shred the carrots.
- Melt one tablespoon of butter in a deep skillet.
- Add rice and toast it, stirring often, until you see the grains turn light brown.
- Remove it into a bowl and set aside.
- Add another tablespoon of butter to skillet, along with oil.
- Add vegetables and saute until softened.
- Add rice and herbs to vegetables. Stir in. Cook for 1 minute.
- Add stock and stir in. Simmer until the rice is cooked, about 6 to 7 minutes. Stir often. Keep the pan covered between stirring.
- Season with salt and pepper. Serve.
Notes
- You can use any stock: vegetable, chicken or turkey.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Beth says
This is so tasty! So excited I made this recipe! My family loved it!
Betsy says
So easy! And delicious! Who knew making pilaf from scratch could be so good? Yum!!
Anna says
Right? It’s delicious! Thank you, Betsy!
Jen says
The flavor from your recipe blows the boxed version out of the water! Such an easy side dish to add to any dinner.
Anna says
Thank you so much, Jen!