:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2007__03__rice-pilaf-horiz-a-1600-69e7992905174079af8aea663beaf9bf.jpg)
Rice Pilaf
Ingredients
- 2 cups white rice
preferably long grain
- 2 teaspoons of extra virgin olive oil
or chicken fat
- 1/2 cup chopped onion - green onion or yellow onion
scallions
- 1/2 cup chopped celery
- Up to 4 cups of stock
either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock, amount depends on the type of rice you are using
- 2 teaspoons of salt or seasoned salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon cayenne
- 1/2 cup chopped fresh parsley
Directions
- 1
Heat the stock in a saucepan: Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid. Cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf. Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.
- 2
Brown the rice and add the onions and celery: While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.
- 3
Add the salt, pepper, and cayenne: If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.
- 4
Add the stock and cook the rice: Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid). Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.
- 5
Fluff with a fork and stir in the parsley: Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.
Rice Pilaf
Similar Recipes
Ratings & Reviews
Based on 13 ratings
Rating Breakdown
About this Recipe
Craving a flavorful side dish that truly elevates any meal without extra fuss? This easy rice pilaf recipe delivers, transforming simple ingredients into a delicious, aromatic accompaniment perfect for your favorite proteins.
Why This Recipe Works The secret to truly exceptional rice pilaf lies in a foundational technique: first sautéing the aromatic vegetables like chopped onion and celery in a rich fat like extra virgin olive oil or savory chicken fat. Following this, the long grain white rice is lightly toasted. This crucial step develops a deeper, nuttier flavor and ensures each grain cooks up distinct and fluffy, preventing any stickiness or mushiness often found in less thoughtful rice preparations.
What to Expect You'll be delighted by the result: a perfectly fluffy, fragrant rice pilaf, each kernel infused with savory chicken or vegetable stock and a subtle warmth from freshly ground pepper and a whisper of cayenne. The tender, finely chopped pieces of onion and celery add a gentle bite and aromatic depth, while a generous finish of fresh parsley brightens the entire dish with a vibrant, herbaceous note. It's a comforting yet sophisticated side dish, straightforward enough for everyday weeknight meals but elegant enough to grace any special occasion. You'll find it quick to prepare, allowing you to focus on your main course.
Customization & Variations This versatile rice pilaf adapts beautifully to your pantry and preferences. While yellow onion offers a classic, robust base, you can easily use milder green onion (scallions) for a different flavor profile. To create a delightful vegetarian rice pilaf, simply use vegetable stock. For an extra layer of richness, consider using a mix of stock and water, or even a different type of cooking fat like butter instead of olive oil.
Serving & Context This delicious rice pilaf makes a perfect companion to a wide array of main dishes, from succulent roasted chicken and pan-seared pork to tender grilled steak. Serve it warm, garnished generously with the remaining fresh chopped parsley, to add a pop of color and a fresh finish to your plate.