Description
Homemade Rice Pilaf is a flavorful side dish made by cooking rice with aromatic vegetables, butter, and a blend of herbs. This simple yet elegant dish is perfect to pair with meats, poultry, or seafood.
Ingredients
Scale
- 1 cup long-grain white rice (or basmati rice for added fragrance)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small carrot, diced
- 2 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- Salt, to taste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 cup slivered almonds or pine nuts (optional, for added texture and flavor)
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky. Drain well.
- In a large saucepan or skillet, melt the butter over medium heat. Add the chopped onion and diced carrot. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add the minced garlic to the pan and sauté for another 1-2 minutes until the garlic is fragrant and golden.
- Add the rinsed rice to the pan and stir to coat the rice with the butter and vegetables. Allow the rice to lightly toast for about 2-3 minutes, stirring occasionally.
- Pour in the chicken broth, and add the thyme, rosemary, black pepper, salt (to taste), and the bay leaf. Stir everything together and bring the mixture to a boil.
- Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during the cooking process to maintain the steam.
- Once the rice is done, remove the pan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to firm up.
- Fluff the rice with a fork and remove the bay leaf. Stir in the chopped parsley and slivered almonds (if using) for added texture and flavor. Serve warm.
Notes
- For added flavor, you can substitute half of the chicken broth with white wine or add a squeeze of lemon juice just before serving.
- If you prefer a more savory version, add a pinch of saffron or turmeric to the cooking liquid for color and depth of flavor.
- For a vegetarian or vegan version, simply use vegetable broth and omit the butter, substituting with olive oil.
- This rice pilaf pairs well with grilled chicken, roast beef, lamb, or a fresh vegetable stir-fry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg