HOMEMADE RICE PILAF recipe
Rice pilaf is a classic side dish that brings a burst of flavor to your table with minimal effort. This easy homemade rice pilaf recipe is perfect for those looking for a quick and delicious addition to any meal. Made in one pot or skillet, this dish combines the nuttiness of toasted orzo with the comforting flavors of seasoned rice.
Whether you’re serving this rice pilaf alongside grilled meats, roasted vegetables, or enjoying it on its own, you’ll love how each bite delivers a delightful mix of textures and tastes. The best part? You only need a few simple ingredients and about 30 minutes of your time to create this delicious, crowd-pleasing side dish.
This rice pilaf recipe is versatile, allowing you to choose between chicken or vegetable stock, depending on your dietary preferences. With the aromatic blend of onions, garlic, and spices, it promises to be a staple on your dinner table!
Key Ingredients for the Perfect Rice Pilaf
- Olive Oil – Used to sauté the garlic, onion, and toast the orzo and rice, adding a subtle richness and flavor base.
- Onion – Diced and sautéed, the onion adds a sweet, savory depth to the dish.
- Garlic – Infuses the rice with a fragrant, earthy flavor that enhances the overall taste.
- Orzo – A small pasta that is toasted to add a nutty flavor and a delightful texture contrast to the fluffy rice.
- Long Grain White Rice – Provides the base of the dish; its long grains remain separate and tender when cooked.
- Stock (Vegetable or Chicken) – The cooking liquid that infuses the rice with flavor. Choose vegetable stock for a vegetarian option or chicken stock for a richer taste.
- Spices (Coriander, Garlic Powder, Onion Powder, Paprika, Salt) – A simple yet flavorful spice mix that enhances the taste of the rice.
- Fresh Parsley – Chopped and added at the end, parsley brings a fresh, bright finish to the dish.
Steps to Create This Flavorful Rice Pilaf
- Heat a tablespoon of olive oil in a cast iron skillet or a deep skillet/pot over medium heat. Sauté the diced onion and minced garlic for about 60-90 seconds until fragrant.
- Add the orzo and stir to coat it with the oil. Toast the orzo for about 3 minutes, stirring frequently until golden.
- Add the remaining olive oil, then stir in the rice, ensuring all grains are coated. Toast the rice for 4-5 minutes until it becomes slightly translucent.
- Mix in the spices – coriander, garlic powder, onion powder, paprika, and salt – and combine well with the rice.
- Slowly pour in the warm or room-temperature stock, then increase the heat to bring it to a boil. Reduce to a gentle simmer, cover with a lid, and let it cook for about 15 minutes.
- Once the rice is cooked, remove it from heat and let it rest, covered, for an additional 3 minutes.
- Uncover, garnish with fresh parsley, and fluff the rice with a fork before serving.
Tips for Perfect Rice Pilaf Every Time
- Rinse the Rice: Before cooking, rinse the rice under cold water to remove excess starch. This helps prevent it from becoming too sticky.
- Use Warm Stock: Adding warm or room-temperature stock helps the rice cook evenly without affecting the cooking time.
- Do Not Stir While Cooking: Resist the urge to stir the rice while it’s cooking. Keeping the lid on and not stirring ensures the rice absorbs the liquid properly and remains fluffy.
- Let It Rest: Allow the rice to rest after cooking. This step lets the grains finish steaming, resulting in a light, fluffy texture.
Storing Leftovers the Right Way
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice and microwave on medium power, covered, until hot. This method helps retain the moisture and fluffiness of the rice. Alternatively, you can reheat it on the stovetop with a splash of broth to revive its flavor and texture.
With this easy homemade rice pilaf recipe, you have a delicious and versatile side dish that complements a variety of meals. Enjoy the simplicity of its preparation and the satisfaction of its rich, savory flavors!
HOMEMADE RICE PILAF RECIPE
Equipment
- 12″ Cast iron skillet with lid or deep skillet/pot with lid (non-stick)
- Strainer
Ingredients
- 1/2 large onion diced (white or yellow)
- 2 tablespoons olive oil divided
- 1 cup long-grain white rice rinsed
- 1/2 cup orzo
- 3 cups vegetable or chicken stock
- 1/4 teaspoon paprika
- 1/4 teaspoon coriander
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 large garlic cloves minced
- 1/2 cup fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet, deep skillet, or pot. Add the minced garlic and diced onion, sautéing for 60 to 90 seconds until fragrant.
- While the garlic and onion are cooking, take the stock out of the fridge to reach room temperature or warm it up in a pot or microwave-safe measuring cup. This helps reduce the time needed to bring it to a boil.
- Stir in the orzo, making sure it is well coated with oil, and toast for approximately 3 minutes, stirring frequently to prevent sticking.
- Pour in the remaining tablespoon of olive oil, followed by the rinsed rice. Stir thoroughly to coat all the grains in oil, then toast for 4-5 minutes until the rice appears slightly translucent.
- Sprinkle the garlic powder, onion powder, coriander, paprika, and salt over the rice mixture. Stir well to distribute the spices evenly.
- Gradually add the warmed or room-temperature stock to the skillet. Increase the heat to bring it to a boil, then lower the heat to medium-low to maintain a gentle simmer. Cover with a lid and cook for 15 minutes (or follow the cooking time on your rice package). Avoid removing the lid during cooking.
- Once the cooking time is complete, remove the skillet from the heat and allow the rice to rest, covered, for 3 minutes.
- Remove the lid, fluff the rice gently with a fork, garnish with chopped parsley, and serve immediately.