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+ servings

Rice Pilaf

This classic rice pilaf recipe makes a great side dish!
The best rice pilaf makes a great side dish!
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5 from 3 votes


  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup chopped cremini or button mushrooms
  • 1 clove garlic minced
  • 2 cups long grain rice
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon ground black pepper
  • 4 cups chicken beef, or vegetable broth
  • 2 bay leaves
  • Chopped parsley


  • 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 brown, about 5 minutes.
  • Add garlic and cook for 1 minute more.
  • Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
  • Stir in broth. Increase heat to high and bring to a boil.
  • Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
  • Let rice simmer, covered, for about 15 minutes.
  • Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
  • Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.
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