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This simple, aromatic rice pilaf brings fluffy jasmine rice, colorful vegetables, and savory pilaf seasoning together in one easy, homemade side dish.
Let me share a bit about this traditional, Mediterranean-inspired dish that’s healthy, gluten-free, and perfect for weeknight dinners or holiday spreads. Rice Pilaf has been a staple in my kitchen for over 30 years—ever since my grandmother taught me how to coax every grain into its own little pocket of flavor. You know what? It’s one of those recipes that feels fancy but comes together in about 30 minutes—no oven needed, just a good pot and a bit of patience. I like to serve it alongside grilled chicken or chickpea curry, but honestly, it’s hearty enough as a vegetarian option or even a main dish if you toss in some tofu or black beans. From spring barbecues to cozy winter suppers, this Rice Pilaf always hits the spot.
Why You’ll Love This Recipe
• Ready in under 30 minutes—quick preparation for busy evenings
• One-pot cooking means less cleanup (thank goodness!)
• Packed with veggies—carrots, peas, bell pepper—for a colorful, healthy side dish
• Fluffy jasmine rice absorbs savory pilaf seasoning perfectly
• Gluten-free and vegetarian-friendly, with easy swaps for vegan diets
• Versatile enough to be a main dish—just add protein (tofu, chicken, or beans)
• Mediterranean-inspired herbs lend a bright, aromatic flavor
• Ideal for meal prep or potlucks; holds shape without turning mushy
• Easy to double or halve, depending on your crowd size
Ingredients
• 1 ½ cups jasmine rice (I love Tilda brand for its fragrance)
• 3 cups low-sodium vegetable broth (or chicken broth for a non-veg twist)
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 small yellow onion, finely chopped (Vidalia onions add sweetness)
• 2 garlic cloves, minced (use a microplane for fine, even pieces)
• 1 medium carrot, diced (for color and a hint of sweetness)
• 1 celery stalk, diced (optional, adds crunch)
• 1 red bell pepper, diced (green peppers also work)
• ½ cup frozen peas (no need to thaw)
• 1 tablespoon pilaf seasoning (or 1 tsp each dried thyme, oregano, and paprika)
• ¼ cup slivered almonds or pine nuts, toasted (for a nutty finish)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
(Substitutions: Swap jasmine rice for basmati or brown rice—just add extra liquid and cook 10–15 minutes longer. Use chicken broth and butter for a richer, more traditional take.)
Directions
1. Rinse the rice under cold water until the water runs clear—this removes excess starch for fluffy, non-sticky grains.
2. In a medium-sized, heavy-bottomed pot or Dutch oven (I often reach for my Le Creuset), heat the olive oil over medium heat until it shimmers.
3. Add chopped onion, carrot, celery, and bell pepper. Sauté, stirring occasionally, until veggies soften and onions turn translucent—about 4–5 minutes.
4. Stir in garlic and pilaf seasoning; cook for 30 seconds or until fragrant (you’ll smell the herbs blooming).
5. Pour in the rinsed rice; stir well so each grain gets coated in oil and seasoning—this toasting step adds depth.
6. Add the vegetable broth, bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
7. Let it simmer for 15 minutes without lifting the lid—don’t peek or you’ll let out precious steam!
8. After 15 minutes, remove from heat and let it rest, covered, for another 5 minutes. This final steam makes the rice extra tender.
9. Fluff with a fork; gently fold in frozen peas (the residual heat warms them up) and toasted nuts. Season with salt and pepper to taste.
10. Transfer to a serving dish, sprinkle with fresh parsley, and enjoy!
Servings & Timing
Makes: 4–6 servings
Prep Time: 10 minutes (plus 5 minutes to toast nuts, if desired)
Cook Time: 15 minutes simmering, 5 minutes resting
Total Time: 30 minutes from start to finish
Variations
• Lemon-Herb Twist: Stir in 1 teaspoon lemon zest and a squeeze of lemon juice at the end.
• Mushroom Pilaf: Add 1 cup sliced cremini mushrooms when sautéing onions.
• Curry Pilaf: Swap pilaf seasoning for 1 tablespoon mild curry powder.
• Southwestern Style: Mix in ½ cup canned black beans and 1 jalapeño, seeded and diced.
• Pomegranate & Pistachio: Replace nuts with pistachios, top with pomegranate arils for crunch and sweetness.
• Spicy Saffron: Infuse broth with a pinch of saffron threads before cooking for a golden hue.
Storage & Reheating
Store leftover rice pilaf in an airtight container in the fridge for up to 4 days. If you want to freeze, pack into freezer-safe bags or containers and freeze for up to 2 months. To reheat, sprinkle a few tablespoons of water or broth over the rice, cover (I use a microwave‐safe lid), and warm in 1-minute bursts until steaming. On the stovetop, add a splash of broth, cover, and heat on low for 3–4 minutes, stirring halfway. This make-ahead dish is perfect for meal prep or last-minute sides.
Notes
• Rinsing rice might feel like an extra step, but it truly makes a difference in texture—worth that minute under the tap.
• If you notice the bottom starting to brown, lower the heat; gentle simmering is key.
• I learned to let the rice rest off the heat: that steam makes it fluffier than a pillow.
• For extra flavor, swap half the broth for coconut milk and top with chopped cilantro and lime wedges.
• Want more veggies? Stir in diced zucchini or cherry tomatoes once the rice has rested.
FAQs
Q: Can I use brown rice instead of jasmine rice?
A: Yes—brown rice works, but you’ll need about 3½ cups of liquid and 35–40 minutes cooking time.
Q: Is this dish truly gluten-free?
A: It is when you use gluten-free broth and seasoning; always check labels if you’re sensitive.
Q: What exactly is pilaf seasoning?
A: It’s a simple blend of dried herbs—typically thyme, oregano, paprika, and sometimes turmeric—for a warm, earthy taste.
Q: My rice sticks—what went wrong?
A: Make sure your pot is well-oiled, the heat is low, and you don’t lift the lid during cooking.
Q: Can I make this in a rice cooker or Instant Pot?
A: Absolutely—use the same rice-to-liquid ratio and follow your appliance’s instructions for white rice.
Q: How do I keep veggies from getting soggy?
A: Add softer veggies (like peas or zucchini) only after resting the rice so they stay bright and firm.
Q: Can I add meat?
A: Sure—stir in cooked chicken strips or shrimp in the last few minutes, just to heat through.
Q: What sides pair well with rice pilaf?
A: Greek salad, grilled lamb kabobs, roasted eggplant, or simply a dollop of tzatziki—so many tasty options!
Conclusion
This Rice Pilaf is your new go-to for a quick, flavorful, and healthy side dish—or even a main when you top it with protein. It’s colorful, customizable, and always a crowd-pleaser, whether you’re serving a holiday feast or a simple weeknight meal. Give it a try, leave me a note in the comments, and don’t forget to explore my other simple, yet delicious recipes!
Rice Pilaf
Ingredients
- 1 ½ cups jasmine rice I love Tilda brand for its fragrance
- 3 cups low-sodium vegetable broth or chicken broth for a non-veg twist
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 small yellow onion finely chopped (Vidalia onions add sweetness)
- 2 cloves garlic minced (use a microplane for fine, even pieces)
- 1 medium carrot diced (for color and a hint of sweetness)
- 1 red bell pepper diced (green peppers also work)
- 1/2 cup frozen peas no need to thaw
- 1 tablespoon pilaf seasoning or 1 tsp each dried thyme, oregano, and paprika
- 1/4 cup slivered almonds or pine nuts toasted (for a nutty finish)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear—this removes excess starch for fluffy, non-sticky grains.1 ½ cups jasmine rice
- In a pot, sauté onion, carrot, celery, and bell pepper until softened. Add garlic and pilaf seasoning.1 small yellow onion, 2 cloves garlic, 1 medium carrot, 1 tablespoon pilaf seasoning
- Stir in rice to coat with oil and seasoning. Add broth, cover, and cook until rice is tender.1 ½ cups jasmine rice, 3 cups low-sodium vegetable broth
- Fluff the rice with a fork, add peas and nuts, season with salt and pepper. Garnish with parsley and enjoy!1/4 cup slivered almonds or pine nuts, Salt and pepper, 2 tablespoons chopped fresh parsley or cilantro
