Description
This homemade rice pilaf recipe is a cozy and flavorful side dish that perfectly complements a variety of main courses. Made with long-grain white or basmati rice, sautéed vegetables, fragrant herbs, and toasted nuts, it offers a delightful texture and aromatic taste that’s simple to prepare in under 35 minutes. Perfect for weeknight dinners or special occasions, this pilaf is a versatile addition to your meal lineup.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain white rice (or basmati rice for added fragrance)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 bay leaf
Vegetables and Aromatics
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small carrot, diced
- 2 cloves garlic, minced
Herbs and Spices
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- Salt, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup slivered almonds or pine nuts (optional, for added texture and flavor)
Instructions
- Rinse the rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness. Drain the rice thoroughly.
- Sauté vegetables: In a large saucepan or skillet, melt the butter over medium heat. Add the finely chopped onion and diced carrot, cooking for 4-5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant and lightly golden.
- Toast the rice: Add the rinsed rice to the pan, stirring to coat with the butter and vegetables. Toast the rice for 2-3 minutes, stirring occasionally to ensure even toasting.
- Add broth and seasonings: Pour in the chicken broth. Add dried thyme, dried rosemary, ground black pepper, salt to taste, and the bay leaf. Stir well and bring the mixture to a boil.
- Simmer the rice: Once boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid lifting the lid during cooking.
- Rest the rice: Remove the pan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to firm up.
- Finish and serve: Fluff the rice gently with a fork, remove the bay leaf, then stir in chopped fresh parsley and optional slivered almonds or pine nuts for added texture and flavor. Serve warm.
Notes
- Rinsing the rice is important to achieve fluffy, non-sticky pilaf.
- Use vegetable broth to make this recipe vegetarian-friendly.
- Toasting the rice before cooking enhances its nutty flavor.
- Do not lift the lid while the rice is simmering to retain steam for proper cooking.
- Optional nuts add crunch and extra flavor—consider toasting them lightly before adding for even more depth.
