Description

This Homemade Rice Pilaf is a cozy and flavorful side dish that’s perfect for complementing a wide variety of meals. Made with fragrant long-grain or basmati rice, sautéed vegetables, aromatic herbs, and toasted nuts, this pilaf offers a delightful blend of textures and tastes. The rice is gently toasted before simmering in savory chicken or vegetable broth, resulting in a fluffy, aromatic dish that’s simple to prepare and sure to impress.

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)

Vegetables and Aromatics

2 tablespoons unsalted butter
1 small onion, finely chopped
1 small carrot, diced
2 cloves garlic, minced

Herbs and Seasoning

1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
Salt, to taste
1 bay leaf

Garnish

2 tablespoons fresh parsley, chopped
1/4 cup slivered almonds or pine nuts (optional)

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Instructions

Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness. Drain well.
Sauté Vegetables: In a large saucepan or skillet, melt the butter over medium heat. Add the chopped onion and diced carrot, cooking for 4-5 minutes until softened and fragrant.
Add Garlic: Add minced garlic to the pan and sauté for 1-2 minutes until fragrant and lightly golden.
Toast the Rice: Stir in the rinsed rice, coating it with the butter and vegetables. Toast the rice for 2-3 minutes, stirring occasionally to enhance its nutty flavor.
Add Broth and Seasonings: Pour in the chicken or vegetable broth. Add thyme, rosemary, black pepper, salt to taste, and the bay leaf. Stir to combine and bring the mixture to a boil.
Simmer the Rice: Once boiling, reduce heat to low and cover the pan with a tight-fitting lid. Let it simmer for 15-18 minutes until the liquid is absorbed and the rice is tender, avoiding lifting the lid to maintain steam.
Rest the Rice: Remove the pan from heat and keep covered for 5 minutes to allow the rice to firm up.
Fluff and Garnish: Fluff the rice with a fork, remove the bay leaf, and stir in fresh parsley and optional slivered almonds or pine nuts for added texture and flavor. Serve warm.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Rinsing the rice thoroughly is essential to achieve fluffy, non-sticky rice.
Optional nuts add a delightful crunch but can be omitted for a simpler pilaf.
Make sure to keep the lid on tightly during simmering to trap steam for even cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American