rice pilaf

Rice Pilaf

Long-grain rice is sautéed briefly in butter or oil with onions or aromatics, then simmered in broth until tender and fluffy. The sautéing adds a nutty flavor, while the simmering allows the grains to absorb the liquid evenly, producing a light, aromatic pilaf.

During cooking, gentle heat and occasional stirring ensure the rice remains separate and tender. Optional additions like herbs, spices, or toasted nuts enhance flavor and texture. The preparation emphasizes careful toasting, proper liquid absorption, and gentle cooking to create a flavorful, aromatic, and fluffy rice pilaf.

Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Rice
Mediterranean
Servings: 4

Ingredients

  • ½ Tbsp. olive oil
  • ½ Tbsp. butter
  • ¼ onion, diced (¼ cup)
  • ¼ cup celery, diced (1 stalk)
  • 2 garlic cloves, minced
  • ¼ cup orzo
  • ½ cup basmati rice
  • 1½ cups chicken stock, room temp or hot
  • 1 bay leaf
  • ½ tsp. dried parsley
  • ¼ tsp. salt
  • ¼ tsp. oregano
  • ⅛ tsp. thyme
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. black pepper
  • 2 Tbsp. fresh parsley, chopped

Instructions 

  • Melt butter and olive oil over medium heat.
  • Add celery, onion, and garlic and sauté for about a minute.
  • Add orzo and sauté for 3 minutes.
  • Add rice and sauteé for 4-5 minutes until orzo is browned and onions are soft.
  • Add the chicken stock, bay leaf, herbs, and spices and stir.
  • Increase heat to high and bring stock to a boil.
  • Reduce heat, cover, and let simmer for 10 minutes until liquid is absorbed.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Fluff rice and top with chopped parsley.