Classic Rice Pilaf
Make classic rice pilaf with fluffy long-grain rice, butter, savory vegetables, and broth. An easy, flavorful stovetop side dish for any meal.
Ingredients
- 3 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped celery
- ½ cup chopped cremini or button mushrooms
- 1 clove garlic , minced
- 2 cups long-grain white rice
- 1 ½ teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 cups broth (chicken, beef or vegetable)
- 2 bay leaves
- Chopped parsley , for garnish (optional)
Instructions
- In a Dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn golden brown, about 5 minutes.3 tablespoons butter, ½ cup chopped onion, ¼ cup chopped celery, ½ cup chopped cremini or button mushrooms
- Add garlic and cook for 1 minute more.1 clove garlic
- Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.2 cups long-grain white rice, 1 ½ teaspoons coarse salt, 1 teaspoon ground black pepper
- Stir in broth. Increase heat to high and bring to a boil.4 cups broth
- Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low. Let rice simmer, covered, for 15 minutes.2 bay leaves
- Once 15 minutes is up, turn off the heat and let the pot sit on the stove for 5 minutes. Do not lift up the lid yet, keep it covered during this time. (You can let the rice sit this way for up to 30 minutes, if you need extra time to prepare the rest of your meal, etc.)
- Discard bay leaves and fluff rice with a fork. Stir in parsley, if using. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Chop veggies very small: They should be "small dice", or roughly ¼-inch. This way they blend well into the rice.
- The best veggies for rice pilaf: I like the combination of onions, celery, mushrooms and garlic for an aromatic, savory flavor that feels elevated. Other veggies you can add or substitute include shallots, carrots and peas.
- Broth: This recipe works with chicken, beef and vegetable broth. Use what you have or what will pair well with the rest of the meal.
- Using other rice: This recipe was developed using classic long-grain rice. Jasmine, basmati, and brown rice may need different ratios and cooking times.
Calories: 219kcal, Carbohydrates: 40g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 945mg, Potassium: 101mg, Fiber: 1g, Sugar: 2g, Vitamin A: 399IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 0.5mg
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