Savory Rice Pilaf
Elevate your side dish game with this irresistible Savory Rice Pilaf, a fragrant and flavorful recipe that transforms simple pantry staples into a culinary masterpiece. Featuring tender long-grain or basmati rice infused with the richness of butter and olive oil, this classic pilaf is brought to life with sautéed onions, garlic, and a perfectly balanced blend of dried herbs like thyme and parsley. Cooked in aromatic chicken or vegetable broth, the rice achieves a tender, fluffy texture and is crowned with optional garnishes of toasted nuts and fresh parsley for an elegant finish. This versatile dish is quick and easy to prepare in just 35 minutes, making it perfect for busy weeknight dinners or as a sophisticated side for holiday feasts. Whether paired with roasted meats, grilled seafood, or served as a standalone comfort food, this rice pilaf is guaranteed to impress! Keywords: savory rice pilaf, fluffy rice recipe, easy side dish, aromatic rice, holiday side dish.
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Recipe Information
Ingredients
- 1 cup white rice (long-grain or basmati)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons slivered almonds or pine nuts (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a medium saucepan or deep skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the chopped onion and sauté for 3–4 minutes until softened and translucent. Stir frequently to avoid browning.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rinsed rice, ensuring the grains are fully coated in the butter and oil mixture. Toast the rice for 2–3 minutes, stirring continuously, until it becomes lightly golden and aromatic.
Pour in the broth and add the bay leaf, dried thyme, dried parsley, 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 tight-fitting lid and simmer for 15–18 minutes, or until the rice has absorbed all the liquid and is tender.
Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
Fluff the rice with a fork, discarding the bay leaf. Adjust seasoning with additional salt or pepper if needed.
Transfer the rice pilaf to a serving dish and garnish with slivered almonds or pine nuts and fresh parsley, if desired.
Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 498 mg | 11% | |
*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.
