Perfect Rice Pilaf
Transform your side dish game with this Perfect Rice Pilaf recipe—a flavorful and aromatic blend of long-grain white rice, golden vermicelli pasta, and savory sautéed onions and garlic. This easy-to-follow recipe combines buttery richness with the depth of chicken or vegetable stock, a hint of seasoning, and a fragrant bay leaf for an irresistible side dish that pairs beautifully with roasted meats, grilled seafood, or vegetarian mains. Ready in just 35 minutes, this crowd-pleasing rice pilaf is topped with a sprinkle of fresh parsley for the perfect finishing touch. Master the art of rice pilaf and impress your family and guests with its light, fluffy texture and deliciously nutty depth.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 0.5 cup vermicelli pasta (broken into pieces)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 0.5 cup yellow onion (finely diced)
- 2 cloves garlic cloves (minced)
- 2 cups chicken or vegetable stock (low sodium)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons parsley (optional, for garnish)
Instructions
Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, heat the butter and olive oil over medium heat. Add the vermicelli pasta and sauté, stirring frequently, until golden brown, about 3-4 minutes. Be careful not to burn.
Add the diced onion to the saucepan and sauté until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the rinsed and drained rice to the saucepan. Stir to coat the rice with the butter and oil mixture for 1-2 minutes.
Carefully pour in the chicken or vegetable stock. Add the salt, black pepper, and bay leaf. Stir gently to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat to a simmer, cover the saucepan with a tight-fitting lid, and cook for 18 minutes.
After 18 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to finish cooking and absorb any remaining liquid.
Fluff the rice pilaf with a fork, discard the bay leaf, and garnish with chopped parsley if desired.
Serve warm as a side dish to your favorite entrées.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 185 mg | 4% | |
*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.
