This classic rice pilaf recipe makes a great side dish!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.5 stars (6 reviews)
Ingredients
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped cremini or button mushrooms
1 clove garlic (minced)
2 cups long grain rice
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper
4 cups chicken (beef, or vegetable broth)
2 bay leaves
Chopped parsley
Steps
In a dutch oven or pot, melt butter over medium heat. Add onion, celery, and mushrooms and cook until vegetables have softened and just started to turn brown, about 5 minutes.
Add garlic and cook for 1 minute more.
Add rice, salt, and pepper and cook until rice starts to look slightly transparent, about 2-3 minutes.
Stir in broth. Increase heat to high and bring to a boil.
Once boiling, add bay leaves, cover pot with a lid, and decrease heat to low.
Let rice simmer, covered, for about 15 minutes.
Once all liquid appears to have been absorbed, turn off heat and let sit, covered, for 5 minutes.
Discard bay leaves and fluff with a fork. Stir in parsley. Serve immediately.
Reviews
Sandra on 2022-09-22 (5 stars): Very good! I’m in a simple cooking phase now and this fits that for me.
Paul on 2022-03-29 (2 stars): Recipe is pretty poorly balanced. Salt was way too little to taste anything. Ended up adding another whole tsp. Not that it mattered since the two bay leaves rendered the whole thing bitter and unpleasant tasting.
Thom Pantazi on 2021-11-25 (5 stars): Wonderful pilaf recipe, my mother only made Greek style pilaf. This sounds wonderful, I love rice and this is something that will be on my menu in the near future.
Richard Hahner on 2021-06-30 (5 stars): Already left a thank you for a great and reliable recipe - outcome as shown - simple but better than any others I use in the past. Beef with porterhouse tonight .
Richard Hahner on 2021-06-30 (5 stars): Needed a quick, "beef based" rice recipe - grilling two porterhouse steaks. I am eating the remains of the pilaf as i write... One of the best I cooked over the decades. Basic and a little more, added more vegetables, came out as shown and better. Thank you, no I have to finish my wine and do the dishes.
Richard Hahner
Pensacola, FL
Tarheel Cook on 2021-03-08 (5 stars): This was delicious! The rice was buttery as it was fried and we added lots of great veggies and some shrimp. We will make it many times. Thanks
