Simple Pilaf
Transform your weeknight dinners with this Simple Pilaf recipe—a perfect side dish that's as versatile as it is flavorful. Featuring tender, buttery long-grain rice toasted to perfection and simmered in rich chicken or vegetable stock, this classic dish is elevated with the aromatic blend of sautéed onions, garlic, and a fragrant bay leaf. Ready in just 30 minutes, it’s an easy yet impressive addition to your table. Serve it alongside roasted meats, grilled vegetables, or enjoy it on its own with a sprinkle of fresh parsley for a fresh, vibrant finish. Whether you’re meal prepping or hosting a dinner, this foolproof pilaf will quickly become a family favorite! Perfect keywords for SEO: simple pilaf recipe, easy rice side dish, buttery pilaf, quick rice recipe, weeknight side dish.
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 tablespoons unsalted butter
- 0.5 medium yellow onion
- 2 cloves garlic
- 2 cups chicken stock (or vegetable stock)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents the pilaf from becoming sticky. Set aside to drain.
Finely dice the yellow onion and mince the garlic cloves.
In a medium saucepan, melt the butter over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds, being careful not to burn it.
Add the rinsed and drained rice to the pan. Stir well to coat the grains with butter and toast them for 2-3 minutes until they are slightly golden and fragrant.
Pour in the chicken (or vegetable) stock, and season with salt, black pepper, and the bay leaf. Stir gently to combine.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Remove the pan from the heat. Let the pilaf rest, covered, for 5 minutes to allow the steam to finish cooking the rice.
Fluff the rice gently with a fork and discard the bay leaf.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 298 mg | 6% | |
*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.
