Rice Pilaf

Enjoy this flavor-packed Rice Pilaf, made easily in one pot. We use aromatic basmati rice and orzo, simmered in savory chicken broth. It's perfect for any weeknight or weekend family meal and pairs wonderfully with your favorite roasted or grilled meats, seafood, veggies, or salads!

Course Side Dishes

Cuisine Mediterranean, Middle Eastern

Prep Time 10

Cook Time 25

resting time 10

Total Time 45

Servings servings

Calories 376

Author Sangeetha Vel

Ingredients

For Rice Pilaf

1 cup Basmati Rice or any long grain rice, washed
½ cup Orzo or vermcelli
4 cloves Garlic minced
½ large Onion diced
½ tsp Paprika
½ tsp Coriander Powder
¼ tsp Black Pepper Powder
½ tsp Onion Powder
½ tsp Garlic Powder
2 tbsp Olive Oil
2 tbsp Unsalted Butter
2 Bay Leaves
3 cups Chicken Broth or veg broth
Salt to taste

For Garnishing

Parsley Leaves chopped

US Customary - Metric

Instructions

Preparing Rice Pilaf

In a large pot over medium heat, add oil and butter. Once the butter melts, add garlic, onion, and bay leaves. Sauté until they soften and become aromatic. This step is crucial for developing a rich, flavorful base for your Rice Pilaf.
Add the orzo and toast for about 2-3 minutes, stirring constantly to prevent burning. The orzo should release a nutty fragrance and turn slightly golden, which enhances the flavor and texture of the dish.
Next, add the rice and continue toasting for another 2-3 minutes. This helps the grains stay separate and fluffy when cooked. Be sure to stir frequently to evenly toast the rice.
Sprinkle the rice and orzo with the spices like onion powder, garlic powder, paprika, coriander powder, black pepper powder, and salt. Stir well to ensure even distribution of the spices, which will meld together as the pilaf cooks.
Add the chicken broth and give everything a good mix. Let the mixture boil until the center starts to boil vigorously.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 10-12 minutes. Avoid lifting the lid during this time to prevent steam from escaping. After turning off the heat, let the pilaf sit covered on the stove for 5-10 minutes. This resting period allows the rice to absorb any remaining moisture, ensuring a fluffy texture.
Remove the lid and gently fluff the pilaf with a fork to keep the grains intact and separate. Garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Your delicious Rice Pilaf is now ready to serve!

Serving

Enjoy this rice pilaf with grilled meats like kabobs, roasted veggies, or sides of your choice. For a variety of pairing ideas, check out our Serving Suggestions section below.

Notes

Here are my top tips to perfect your Rice Pilaf every time:

Wash Your Rice: Always start by washing your rice to remove any dust and excess starch. This simple step helps achieve fluffy rice when cooked.
Toast the Orzo and Rice: Enhance the flavor by toasting the orzo and rice until fragrant. Be sure to toast them separately as per the recipe instructions for optimal results. If you're using vermicelli instead of orzo, watch it closely to prevent burning.
Use Broth Instead of Water: While water works fine, I recommend cooking your rice in broth for a deeper, savory flavor. Use vegetable or chicken broth for best results.
Broth Ratio: For the pilaf, I use a 1:2 ratio of rice and orzo to broth/water for perfect results, as shown in this recipe. This ratio creates a fluffy, well-cooked texture. If you prefer a softer or firmer pilaf, adjust the broth amount accordingly.
Add-Ins: This is the classic version, but feel free to add nutritious veggies like green peas, carrots, and green beans for a healthy and colorful twist. Add them after sautéing the onion and garlic.
Use Fork to Fluff: Gently fluff your rice pilaf with a fork. This technique helps keep the grains separate and prevents them from breaking or clumping together, delivering a light and fluffy texture.

Nutrition

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