Nut-Free Classic Pilaf
Elevate your meals with this Nut-Free Classic Pilaf, a flavorful and inclusive spin on the traditional dish. Perfectly cooked long-grain white rice is infused with the rich flavors of sautéed onions, garlic, dried thyme, and a hint of bay leaf, creating an aromatic and satisfying side dish that pairs beautifully with almost any protein. Made without nuts, this recipe is a safe and delicious option for those with dietary restrictions. The use of olive oil and unsalted butter ensures a balanced, silky texture, while a sprinkle of fresh parsley adds a vibrant finish. Ready in under an hour and serving up to six, this pilaf is an ideal choice for family dinners, holiday feasts, or meal prep. Whether you serve it alongside roasted chicken or enjoy it as a standalone dish, this nut-free pilaf is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups long grain white rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion
- 2 garlic cloves
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming mushy.
In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
Finely chop the onion and mince the garlic cloves.
Add the onion to the pan and sauté for about 5 minutes or until the onion becomes translucent.
Add the minced garlic to the pan and cook for another minute until fragrant, stirring constantly to avoid burning.
Add the rice to the pan and stir well to coat each grain in the oil and butter. Cook the rice for 2-3 minutes until it starts to turn opaque.
Pour the chicken broth into the saucepan with the rice and stir. Add salt, pepper, dried thyme, and the bay leaf.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
Remove the lid and discard the bay leaf. Fluff the rice gently with a fork.
Chop the fresh parsley and sprinkle it over the pilaf before serving.
Serve hot as a side to your favorite dish or enjoy it as a main course.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
