What makes rice pilaf

Rating: 4. Read Reviews Add Review. Save Pin Print Share. Classic Rice Pilaf Eric Vearnon. Classic Rice Pilaf Nyambi. Classic Rice Pilaf Kandice Stevenson. Classic Rice Pilaf Bren. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Reviews: Most Helpful. Christina Allstar. Rating: 5 stars.

I halved the recipe except fot the onion and baked it in an 8x8 baking dish. I didn't have the saffron, so I omitted that. I can't believe the flavor that came out of just those few ingredients I will def be making this delicious rice again!

Thanks for sharing. Rating: 3 stars. I like the addition of saffron and onion, but neither is anything special. Frankly, the bottom line is that this is a basic, simple rice with an unnecessarily complicated way of cooking it. In addition to simply cooking it on the stove top I made it a little more colorful and festive by adding a medley of colorful finely chopped bell peppers, fresh minced garlic and a good handful of frozen peas.

Read More. I followed the recipe exactly except omitted the saffron and had no problems whatsoever. No more Rice-A-Roni for us! Everyone who tries it loves it:. I made this rice tonight along with pork chops and roasted broccoli and cauliflower, the rice is great!! This is my first time making rice pilaf. It is fantastic! Thank you very much for this recipe! My family loves this as a side with so many things!

This is my go-to rice side dish now, I make it with orzo and everyone loves it! Especially with Greek chicken and salad. Thanks for the great find! Orzo sounds like a great variation. Thanks for sharing what you do! This is the best rice pilaf I have ever had. I have made this twice in a few weeks. Then I added the broth. Hubby and granddaughter loved this rice! Thank you for sharing. Restaurant quality!

I found this adjustment and all other ingredient amounts listed in the recipe to be perfect. The pilaf turned out absolutely perfectly. After the 15 minute simmer time I added the parsley, but found it was not necessary to simmer any longer. All the broth had been absorbed.

The flavor is delicious! Easiest recipe to follow! Results are great! This is a wonderfully easy and tasty recipe. I stopped buying boxed rice pilaf because it pales in comparison. My family loves it!

Hi there, my family loves this recipe. Have you ever tried doing it in the oven? I am cooking for a youth mountain bike team racing Nationals this next week and will be in a rental house in CO so not sure what they have. Curious if I can do it in a roasting pan for a large group. Thanks for your insight. Good luck! OMG this was sooooo good. Compliments from everyone on how good it was! Might try reducing the butter and oil a bit though.

Thanks for posting such a great recipe. I confess that I rarely make any recipe exactly as written, but this one is perfect as is! This reminded me of when my mom used to make Rice-A-Roni when I was a kid, but in a very good way! It was really easy and we finished the entire pot-oops!! Love this recipe! Made it last night as a side dish with salmon and fresh tomatoes.

Made it for the fam and it was a hit!! Delicious — I made it twice and it was so good — the only problem I had was frying the rice.

The first time I preheated the pan and olive oil over medium heat. A few of the grains turned bright white, but the rest remained translucent. I continued with the recipe and it was delicious. The second time I turned the heat higher. A few of the grains turned white but many of them burned. Any idea what I am doing wrong? It may be the type of rice or oil you are using. As long as it gets a nutty flavor after a few minutes it will add depth to the dish. Thanks so much for the feedback and quick response — appreciate it!

Skip to content Login. Jump to Video. Perfect Rice Pilaf Recipe. It's so simple and flavorful, you'll crave it at least once a week! Course: Side Dish. Cuisine: American. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Servings: 6 servings. Calories: kcal. Instructions In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder.

In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about minutes. Pour the warm broth mixture into the skillet, stir to combine.

Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately. Notes -You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice. Like this Recipe? Pin it now! Salads Pear Salad Total Time: 30 minutes. Salads Chickpea Salad Total Time: 1 hour 20 minutes. More by Ali. Thank you for sharing this.

It is my go to recipe now. This sounds delicious! Would it work to double the recipe? Hi You mentioned for this recipe to make sure the rice turns bright white, what do you mean? Sorry how much water and time would I need to use long grain brown rice?

Hi Vanessa, Did you try an oven method? Curios to know as I am making for people. We eat leftovers of this all of the time, and it tastes just as good! Thank you for saying that! Want to make this ahead of time for company. Would you suggest heating on stovetop or microwave?

Can it be done with one minute ride and egg noodles? A gobsmaking show of ignorance! Totally agree- so much better than the boxed stuff! Thanks for stopping back to share. I will definitely work on that! Can you make this recipe the night before and reheat the next day? Can you make this recipe the night before then reheat the next day? Is the rice raw or already cooked when added to the sauce pan????? Can the recipe be doubled, and what would the cooking time be? Not sure what happened I love all your recipes.

Are favourites are your chicken fajitas and beef and broccoli, and your sun dried tomato pasta. Thanks Barb. Hi Barb, there are SO many variables when it comes to rice so it can be tricky for everyone to experience the same outcome. Secondly, make sure to let it steam the full 10 minutes after cooking.

Trying to figure out if I could use long grain brown rice. I know it would have to be cooked longer and probably a little more broth. Any suggestions? Hi Patti, the tricky part is the orzo will become overcooked with brown rice. The only way to make it work is to cook the brown rice separately — sorry about that!

Blending it in with the rest of the dish rather than letting it sit on the hot frying pan and roast for a while first? Can I roast the orzo and jasmine rice the day before? Looking for a quick addition to an after church , Sunday lunch.

Every time it comes out super excellent. Thank you for such a versatile recipe. Thanks for your glowing review James and for referring people to my site! I love your variation of the rice pilaf with the long grain rice, wild rice and orzo — yum! There is nothing better than a recipe you can play with every time! Made twice now. Once for company and once for family. Everyone liked it. Love your addition of Parmesan! You can certainly experiment though! Oh my goodness this was SO good!!

I may also steal a few left over bites for breakfast too! It was a bit mushy. I wonder what I may have done wrong? Thanks for your kind words! There are so many variables when cooking rice such as pot size, heat, etc. Good luck! This is delicious! I made exactly according to the recipe, using homemade shrimp stock and omitting the green peas. I cook for two, and this recipe made enough for three meals. If you are starting with seasoned broth, you may only need to add a teaspoon of salt.

It can be a little on the salty side because the rice will absorb a lot of the salt. Pour the heated stock into the pan with the rice or pour the rice mixture into the stock, depending on which pan has a lid. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered.

At no point during the cooking of the rice should you uncover the pan. Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.

Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video.