Virginia Willis 20 000 Rice Pilaf
Elevate your side dish game with Virginia Willis' 20,000 Rice Pilaf, a beautifully seasoned and versatile recipe that's as comforting as it is flavorful. This classic rice pilaf showcases the perfect balance of tender long-grain white rice, aromatic sautéed vegetables, and rich chicken stock, all brought together with a buttery finish. With just 10 minutes of prep and a total cook time of 25 minutes, this dish is a time-efficient yet impressively elegant addition to any meal. Perfectly seasoned with kosher salt, freshly ground black pepper, and the option of bright parsley garnish, it makes an excellent pairing with roasted chicken, grilled seafood, or seasonal vegetables. Whether you're hosting a dinner party or looking for an elevated weeknight side, this easy rice pilaf recipe is guaranteed to impress with its depth of flavor and restaurant-quality presentation.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 1 small, finely chopped yellow onion
- 1 small, peeled and finely diced carrot
- 1 stalk, finely diced celery
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the chopped onion, celery, and carrot to the saucepan. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened but not browned.
Stir in the rice and cook for 1-2 minutes, coating each grain with butter and allowing it to toast slightly.
Pour in the chicken stock, and add the kosher salt and black pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and allow the rice to simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice with a fork and garnish with chopped parsley, if desired. Serve warm as a side dish to your favorite protein or vegetable dish.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 404 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.
