Rice pilaf is the perfect sidekick for any meal!
In this homemade version, fluffy rice and golden orzo simmer in chicken broth with dried thyme and aromatics. It’s simple yet packed with so much flavor.
The best part? This side dish is incredibly versatile.
From grilled chicken to roasted veggies, it pairs beautifully with just about anything. So whip up a pot and enjoy rice pilaf tonight!
Why You’ll Love This Rice Pilaf
Easy Prep: It’s so easy to make, even on a busy weeknight! You’ll never purchase the boxed stuff again.
Elevated Simplicity: This simple recipe transforms basic pantry staples into a gourmet side dish. It’s perfect for both casual family dinners and special occasions.
Flavor explosion: The combination of aromatic spices, savory broth, and tender rice creates a delightful medley of flavors.
Ingredients
- Long-Grain White Rice: It gives this dish its signature light and fluffy texture.
- Orzo Pasta: It adds a subtle nutty flavor and extra texture.
- Unsalted Butter: The key to the rich, savory flavor.
- Onion and Garlic: They infuse the pilaf with depth and an enticing aroma.
- Low-Sodium Chicken Broth: For cooking the rice and orzo while imparting a more savory flavor.
- Dried Thyme: It adds a hint of an earthy, slightly minty flavor.
- Chopped Fresh Parsley: For garnish. It adds a bright, herbaceous flavor to make the dish pop.
- Salt and Black Pepper: Season to taste.
How to Make Rice Pilaf
Forget the box! This foolproof rice pilaf recipe is so easy! Here are the steps:
1. Brown. In a large skillet, melt the butter over medium heat. Add the orzo and cook for about 3-4 minutes.
2. Saute. Add the chopped onion. Sauté for about 5 minutes. Stir in the minced garlic and cook for about 1 minute.
3. Add. Add the rice to the skillet and stir.
4. Pour. Pour in the chicken broth. Add the dried thyme. Stir to combine and bring the mixture to a boil over high heat.
5. Simmer. Cover and simmer for about 18-20 minutes.
6. Steam. Remove the skillet from the heat. Let stand with the cover on for about 5 minutes.
7. Fluff & Garnish. Fluff the rice pilaf with a fork. Stir in the chopped fresh parsley. Season with salt and pepper to taste.
8. Serve. Serve hot.
Tips for the Best Rice Pilaf
Here are my top tips when making this exquisite side dish:
- Rinse the rice. Rinsing the rice before cooking removes excess starch, preventing the pilaf from becoming too sticky.
- Don’t peek! Be sure to let the rice simmer until fully cooked without removing the lid. Even a quick peek will let the steam escape, preventing proper cooking.
- Go vegetarian. You can easily turn this rice pilaf into a vegetarian-friendly dish. Simply swap out the chicken broth for vegetable broth.
- Make it your own. Customize your pilaf by adding ingredients like peas, mushrooms, or nuts for extra flavor and texture. You can also try other herbs and spices.
- Serve it your way. Rice pilaf pairs well with grilled or roasted meats, fish, or vegetables. You can also enjoy it as a standalone dish.
How to Store
Store and reheat according to these tips for optimal freshness.
To Store: Place cooled leftovers in an air-tight container. Refrigerate for up to 4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Sprinkle a little water over the rice pilaf and microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a covered pan on the stovetop over medium-low heat. Add a splash of water if needed.
Rice Pilaf
4
servings10
minutes30
minutes146
kcalSkip the boxed stuff and make this homemade rice pilaf from scratch! It’s so easy and goes with just about any main course.
Ingredients
2 tablespoons unsalted butter
1/2 cup orzo pasta
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup long-grain white rice
2 cups low-sodium chicken broth
1 teaspoon dried thyme
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
- In a large skillet, melt the butter over medium heat. Add the orzo and cook, stirring frequently, until it turns golden brown, about 3-4 minutes.
- Add the chopped onion to the skillet. Sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the rice to the skillet and stir to coat the grains with the butter and onion mixture.
- Pour in the chicken broth and add the dried thyme. Stir to combine and bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer until the rice is tender and the liquid has been absorbed, about 18-20 minutes.
- Remove the skillet from the heat. Let stand, covered, for an additional 5 minutes to allow the rice to steam and become fluffy.
- Uncover the skillet and fluff the rice pilaf with a fork. Stir in the chopped fresh parsley. Season with salt and pepper to taste.
- Transfer to a serving dish. Serve hot as a side dish or as a base for your favorite protein. Enjoy!
