Rice Pilaf

This recipe for rice pilaf is a simple side dish that is a great alternative to plain white rice. Its mild chicken and garlic flavors make it a versatile and easy side for any supper.

Why this recipe works:

• The light flavor of the rice makes this the perfect side dish for almost any main meal.
• The ingredients in this recipe are very common and probably already in most people’s pantries.

It’s so easy to make and goes with so much! It’s perfect for those busy days when I pick up a cooked chicken for dinner and then just whip this up with some steamed broccoli. It’s so simple and so much better than getting a full take out.

This is also a great dish for children.  I used to give it to my son with some steamed broccoli when he moved onto solid foods.  He loved it (and still does).

Here’s How to make it:

Melt the butter in a medium saucepan.

Add the onions and cook until soft (about 5 minutes).

Add a garlic clove and the rice and stir until coated with the butter.

Add the stock (chicken or vegetable stock work best).

Add the parsley and a bay leaf.

Season with salt and pepper, raise the heat and bring to a boil.

As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender.

Serve and enjoy!

So next time you go to put the boxed stuff in your grocery cart, think twice.  You can make this at home with all your own ingredients.

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Let's Make

Rice Pilaf

This Rice Pilaf recipe is perfect with anything from chicken to fish and makes a great change from plain white rice.

5 from 6 votes

Prep8 minutes

Cook15 minutes

Total28 minutes

Resting Time: 5 minutes

Serves: 4 servings

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Ingredients

• 2 tablespoons unsalted butter2 tablespoons unsalted butter
• 1 onion chopped1 onion chopped
• 1 garlic clove peeled1 garlic clove peeled
• 1 cup converted rice (parboiled)* rice see recipe notes below1 cup converted rice (parboiled)* rice see recipe notes below
• 2 cups chicken stock2 cups chicken stock
• 1 bay leaf1 bay leaf
• a handful of fresh parsley chopped a handful of fresh parsley chopped
• salt and pepper to tastesalt and pepper to taste

Cups - Metric

Instructions

• Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.
• Add the garlic clove and rice and stir until coated with the butter.
• Increase the heat to medium-high.
• Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.
• Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve.

Tips + Notes

* This recipe calls for parboiled or converted rice.  In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice.  In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

 

Substituting The Rice

You can use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice).  Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.

Nutrition Information:

Calories: 273kcal (14%)| Carbohydrates: 43g (14%)| Protein: 6g (12%)| Fat: 7g (11%)| Saturated Fat: 4g (25%)| Cholesterol: 18mg (6%)| Sodium: 1047mg (46%)| Potassium: 219mg (6%)| Fiber: 1g (4%)| Sugar: 3g (3%)| Vitamin A: 195IU (4%)| Vitamin C: 2.6mg (3%)| Calcium: 23mg (2%)| Iron: 0.7mg (4%)

Author:Erren Hart

Course:Side Dish

Cuisine:American

Keyword:easy rice pilaf, rice pilaf, rice pilaf recipe

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Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.