Would you like to save this?
We'll email this post to you, so you can come back to it later!
Rice Pilaf Recipe
This easy Rice Pilaf Recipe is the perfect accompaniment for weeknight dinners or festive gatherings, with nutty basmati rice, aromatic spices, tender vegetables, and crunchy almonds all mingling in one classic side dish.
Rice pilaf traces back centuries to Persian kitchens, where cooks perfected the art of toasting grains in fragrant oils. Today’s version leans on 2% of daily sodium limits by using low-sodium broth, adds 4 grams of fiber per cup with carrots and peas, and swaps half the oil for olive oil rich in heart-healthy fats. It’s seasonal yet versatile—bright enough for spring brunches and cozy enough for holiday feasts. Whenever I serve this at my kitchen table—whether for Sunday potlucks or a Tuesday taco night—it disappears fast. And let me tell you, that golden hue mixed with pops of green and orange will have your guests asking for seconds. As a 50-year-old home cook in the Midwest, I’ve tweaked this Rice Pilaf Recipe over a dozen times, balancing flavors and textures until it felt just right. Now, let’s get into why you’ll love it.
Why You’ll Love This Recipe
• Fluffy grains every time—rinse and toast for perfect separation
• Ready in 30 minutes—ideal for busy weeknights
• Nutty crunch from slivered almonds or your favorite nuts
• Packed with veggies—boosts fiber and adds color
• Aromatic spices—warm cumin and a hint of turmeric for depth
• Vegan-friendly option with vegetable broth swap
• Low-sodium by default—control your salt intake
• Classic dish that pairs with proteins and salads alike
• Makes great leftovers—stays light, never gummy
Ingredients
• 1 cup long-grain basmati rice (4 g fiber per serving; swap with brown rice for 6 g)
• 2 tablespoons extra-virgin olive oil (sub coconut oil for subtle sweetness)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (fresh for sharper bite)
• 1 large carrot, diced (½ cup; adds 1 g fiber)
• ½ cup frozen peas (no need to thaw; seasonal fresh peas work too)
• ¼ cup slivered almonds, toasted (or pine nuts for buttery notes)
• 2 cups low-sodium chicken broth (vegetable broth for vegan)
• 1 bay leaf (adds depth; remove before serving)
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric (for color and mild earthy flavor)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (for garnish)
Tips: Rinse rice under cold water until water runs clear—reduces excess starch by up to 20%. Use a heavy-bottomed saucepan to prevent sticking. If you’d like more crunch, toast nuts lightly in the pan before sautéing onions.
Directions
1. Heat the oil: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering—use a wooden spoon to test.
2. Sauté aromatics: Add chopped onion and cook 3–4 minutes until translucent, stirring often. Toss in garlic and cook 30 seconds until fragrant.
3. Toast the rice: Stir in rinsed basmati rice, cumin, and turmeric; toast 2 minutes, stirring, until grains are lightly golden.
4. Add broth and bay leaf: Pour in 2 cups broth, drop in bay leaf, and season with salt and pepper. Turn heat to high until it simmers.
5. Simmer gently: Once bubbling, reduce heat to low, cover with a snug lid, and cook undisturbed for 15 minutes—no peeking.
6. Add veggies and nuts: Remove lid, sprinkle diced carrot, peas, and almonds on top. Cover again and cook 5 more minutes, or until liquid is absorbed.
7. Rest off heat: Turn off stove and let the pilaf sit, covered, for 5 minutes. The steam finishes the cooking, leaving grains fluffy.
8. Fluff and garnish: Discard bay leaf, fluff with a fork, then stir in fresh parsley. Taste for salt, add a dash more if you like.
Pro tip: If grains stick, slide a silicone spatula around the edge to release steam. For extra flavor, stir in a pat of butter or a drizzle of lemon juice.
Servings & Timing
• Yield: Serves 4–6 as a side dish
• Prep Time: 10 minutes (rinsing and chopping included)
• Cook Time: 20 minutes simmering
• Rest Time: 5 minutes off heat
• Total Time: 35 minutes from start to table
Variations
• Mediterranean Twist: Stir in 2 tablespoons chopped sun-dried tomatoes and ¼ cup crumbled feta before serving.
• Citrus Zest: Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice for bright tang.
• Herb Lover’s: Swap parsley for dill and mint for a garden-fresh finish.
• Spicy Kick: Mix in ¼ teaspoon red pepper flakes with the spices.
• Autumn Harvest: Replace peas with roasted butternut squash cubes and toss in dried cranberries.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—grains stay fluffy if you let it cool before sealing.
Freezer: Portion into freezer bags, press out air, and freeze up to 2 months.
Reheat: Gently warm on the stovetop over low heat with a splash of broth or water, stirring to restore moisture, or microwave in 30-second bursts.
Make-Ahead: You can cook the rice base, chill, then add nuts and veggies just before serving to keep textures bright.
Notes
• I learned that toasting spices first releases twice the aroma—this little step makes a big difference.
• If your pilaf ever seems too wet, leave it uncovered for a minute off the heat.
• For gluten-free texture boost, stir in 2 tablespoons of nutritional yeast—gives umami and B-vitamins.
• Experiment with different nuts—cashews or pistachios offer a unique twist.
FAQs
Q: Can I use jasmine rice instead of basmati?
A: Yes—jasmine yields a stickier texture and floral aroma; reduce broth by 2 tablespoons if it seems too wet.
Q: Is this recipe gluten-free?
A: Absolutely—rice and veggies are naturally gluten-free; just verify your broth brand.
Q: Why did my rice stick together?
A: Likely the heat was too high or you peeked; keep it low and avoid stirring while cooking.
Q: Can I make this ahead for a party?
A: Cook the rice through step 6, chill, then reheat slowly with extra broth and add nuts/veggies when serving.
Q: How do I add protein to make it a main dish?
A: Stir in cooked chickpeas or shredded chicken right before serving; it’s a perfect accompaniment.
Q: What’s the best way to toast nuts?
A: Use a dry pan over medium-low heat, stir constantly for 2–3 minutes until lightly golden and fragrant.
Conclusion
This Rice Pilaf Recipe brings together nutty rice, savory spices, and colorful veggies in under 40 minutes, making it a versatile, healthy, and downright delicious side dish. Give it a try, leave a comment below to share your twist, and explore more of my easy side dish recipes for your next family dinner!
Rice Pilaf Recipe
Ingredients
- 1 cup long-grain basmati rice rinse under cold water
- 2 tablespoons extra-virgin olive oil sub coconut oil for sweetness
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 large carrot diced
- 1/2 cup frozen peas no need to thaw
- 1/4 cup slivered almonds toasted
- 2 cups low-sodium chicken broth sub vegetable broth for vegan
- 1 bay leaf bay leaf remove before serving
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric for color and flavor
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- In a medium saucepan, warm olive oil over medium heat until shimmering.
- Cook onions until translucent, then add garlic and cook until fragrant.
- Add rinsed rice, cumin, and turmeric; toast until lightly golden.
- Pour in broth, add bay leaf, salt, and pepper; simmer until liquid is absorbed.
- Sprinkle carrot, peas, and almonds on top; cover and cook until veggies are tender.
- Let the pilaf sit covered off heat for 5 minutes for fluffy grains.
- Fluff with a fork, stir in parsley, taste for salt, and adjust if needed.
