Rice Pilaf with Shallots and Parmesan
Elevate your side dish game with this irresistible Rice Pilaf with Shallots and Parmesan—a comforting recipe that balances simple ingredients with bold flavors. Perfectly fluffy long-grain rice is gently toasted with buttery, sautéed shallots and garlic, then simmered in savory chicken or vegetable stock for a rich depth of flavor. The true star, however, is the finishing touch: a generous fold of grated Parmesan cheese and fresh parsley, creating a creamy, aromatic dish that's as elegant as it is easy to make. Ready in just 40 minutes, this versatile pilaf is the ultimate companion to roast chicken, grilled veggies, or pan-seared seafood. Whether you’re hosting a dinner party or upgrading your weeknight meals, this Parmesan rice pilaf promises comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large shallots
- 2 cloves garlic
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear and set it aside to drain.
Peel and finely chop the shallots and garlic.
Heat a medium saucepan over medium heat and add the butter and olive oil.
Once the butter is melted, add the shallots and cook for 3-4 minutes, stirring occasionally, until they are softened and translucent.
Add the garlic and cook for another minute, stirring frequently to prevent burning.
Add the rinsed rice to the pan and stir well to coat the grains in the butter mixture. Toast the rice for about 2-3 minutes, stirring occasionally, until it becomes slightly fragrant.
Pour in the chicken or vegetable stock, and add the salt and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice with a fork, then fold in the grated Parmesan cheese and chopped parsley.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve warm and enjoy!
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 612 mg | 13% | |
*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.
