This perfect rice pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll crave it at least once a week!
I’ve officially mastered making rice from scratch (instead of using a box mix)! For more perfect rice recipes, try my Spanish Rice and Cilantro Lime Rice.
The Most Perfect No-Fail Rice
Hey friends! A little while ago, I shared a really delicious recipe for Greek Meatballs and I mentioned that I served them with homemade rice pilaf. This is THE recipe!
If you’ve made pilaf before and it’s flopped, I’m sorry. That’s frustrating, and trust me, I’ve been there (rice and I have not always been the best of friends). I can assure you that this recipe will not disappoint.
It’s fresh, flavorful and fluffy. No mushy rice here.
We make it a few times a month and our family devours it. You’ll definitely want to keep this recipe handy.
How to Make Rice Pilaf
SIMMER. In a medium saucepan set over medium heat, add some chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
You’ll leave this on the stovetop while you brown the pasta and rice. (P.S. see the NOTES below if you’d rather microwave it.)
BROWN. Next, in a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli (or orzo) and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
COMBINE. Pour the warm broth mixture into the skillet and stir to combine.
COOK. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add some fresh chopped parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed.
SERVE it up piping hot with just about anything. We love making this as a side for pork chops, chicken or meatballs. Here are some of our favorite dishes to pair it with:
Variations
Try these variations or additions:
- Peas and carrots
- Chopped peppers
- Sauteed mushrooms
- Nuts
- Saffron
- Orange zest
- Replace the orzo for fideo
If you want to use your instant pot, we actually have an instant pot version of this recipe here!
Storage Tips
Storage TipsKeep leftovers STORED in an airtight container in the fridge for 4-5 days. REHEAT leftovers in the fridge until warmed through.
To FREEZE, Let rice cool completely and place into freezer safe and airtight bags. Keep it for up to 3 months. Reheat in the microwave, stirring occasionally.
For even more lovely rice recipes, try:
Perfect Rice Pilaf Recipe
Ingredients
- 2 2/3 cup low-sodium chicken broth
- 1/3 cup unsalted butter
- 1 tsp kosher sea salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/8 tsp paprika
- pinch onion powder
- 2 tbsp olive oil
- 1/3 cup vermiceilli - OR orzo
- 1 cup long grain white rice
- 1 tbsp fresh parsley - chopped
Instructions
- In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.
- In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.
- Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.
VIDEO
NOTES
-You can cut back the butter to 3 tbsp. without it becoming sticky.
Flavorful, hearty and easy to make. It is popular with my family.
This pilaf is DELICIOUS! Easy to prepare and turns out great every time!