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.
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.
Notes
Rinse rice to reduce starch, use heavy-bottomed pan to prevent sticking, toast nuts for extra crunch. For a flavor boost, stir in butter or lemon juice at the end.
Nutrition
Calories: 350kcal
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