Side dishes
Rice Pilaf
Aromatic rice side dish sautéed with onion, garlic, carrot and peas, then cooked in broth. A versatile pairing for meat, fish or vegetarian dishes.
- Total time
- 35 min
- Preparation
- 10 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Rinse the rice
Rinse the rice under cold water to remove excess starch.
Sauté the onion and garlic
In a large saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.
Add the carrot and peas
Add the carrot and peas, and cook for a few minutes until tender.
Toast the rice
Add the rice and stir to coat it well with the butter or oil. Cook for 1-2 minutes.
Pour in the broth
Pour the chicken or vegetable broth into the saucepan. Add salt, pepper and spices to taste. Bring to a boil.
Cook covered
Reduce the heat to low, cover the saucepan and cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
Let it rest
Remove the saucepan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice
Using a fork, fluff the rice to separate the grains and mix in the additional ingredients.
Serve
Serve the rice pilaf hot as a side dish to accompany your main courses.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 5 g
- Carbohydrates
- 40 g
- Fat
- 8 g
- Saturated fat
- 4 g
- Fiber
- 3 g
Estimated with USDA FoodData Central by adding up the raw ingredients and dividing by 4 servings. Does not include store-bought broth or added salt to taste.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Rice pilaf is a classic side dish with Persian and Ottoman roots that is now prepared in many cuisines around the world. The rice is briefly sautéed in butter or oil with onion and garlic before being cooked in broth, giving it much more depth than plain boiled white rice. Carrot and peas add color and texture without making the recipe complicated.
It is a versatile side for meat, fish, chicken or vegetarian dishes and can be scented with cumin, turmeric or cinnamon depending on the main course. The whole recipe is made in one pot and takes about 35 minutes, including the resting time.
Frequently asked questions
How do I keep pilaf rice fluffy?
Rinse and drain the rice well, then sauté it as directed. Cook covered without stirring and let it rest before fluffing with a fork.
Can I use brown rice?
Yes, but the cooking time and broth ratio will change. Follow the brown rice package directions and adapt the rest of the method.
How do I make it vegan?
Choose vegetable broth and olive oil instead of chicken broth and butter. Check the ingredients in store-bought broth too.
