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Rice Pilaf

This Rice Pilaf recipe is perfect with anything from chicken to fish and makes a great change from plain white rice.
Course Side Dish
Cuisine American
Keyword easy rice pilaf, rice pilaf, rice pilaf recipe
Prep Time 8 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 28 minutes
Servings 4 servings
Calories 273kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoons unsalted butter
  • 1 onion chopped
  • 1 garlic clove peeled
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 1 bay leaf
  • a handful of fresh parsley chopped
  • salt and pepper to taste


  • 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.



Calories: 273kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1047mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 0.7mg