Rice Pilaf

This easy homemade rice pilaf combines toasted rice, vegetables, broth, parsley, and almonds for a simple side dish that's far more flavorful than any boxed mix.

Course Side Dish

Cuisine American

Keyword easy rice pilaf, homemade rice pilaf, rice pilaf, rice pilaf recipe, simple rice pilaf

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 312kcal

Author Blair Lonergan

Ingredients

1 tablespoon salted butter
½ cup finely diced onion
½ cup finely diced celery
¼ cup finely diced carrot
2 cups chicken broth (or sub with vegetable broth)
1 bay leaf
1 cup uncooked long-grain white rice
¼ cup chopped fresh parsley
¼ cup sliced almonds, toasted
Kosher salt and pepper, to taste

Instructions

Melt the butter in a large skillet (that has a lid) or Dutch oven over medium heat. Add the rice and cook, stirring regularly, until the rice is lightly toasted, about 2-3 minutes.
Add the onion, celery and carrot; cook, stirring regularly, until the vegetables start to soften, about 4 minutes.
Add salt and pepper, to taste. If you’re using salted chicken broth, you probably won’t need too much extra salt. If you’re using low-sodium or homemade unsalted broth, you may need up to ½ - ¾ teaspoon of salt (or more to taste).
Add the broth to the skillet with the rice and vegetables. Add the bay leaf; bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the rice simmer for 16-20 minutes.
Once the liquid has been absorbed and the rice is tender, turn off the heat, discard the bay leaf, fluff the rice with a fork, and stir in the fresh parsley and toasted almonds.

Video

Notes

Use long-grain white rice for the best texture.
Do not substitute instant rice or brown rice.
Jasmine or basmati rice can work with minor cooking-time adjustments.
Toast the rice before adding liquid for maximum flavor.
Use vegetable broth for a vegetarian version.
Stir frozen peas or corn into the rice during the final few minutes of cooking.
Add fresh lemon zest for a bright citrus flavor.
Substitute pecans, walnuts, or pistachios for the almonds.
Store leftovers in the refrigerator for up to 5 days.
Freeze cooked rice pilaf for up to 3 months.

Nutrition