Classic Rice Pilaf
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Classic Rice Pilaf is a delicious and comforting side dish that pairs well with a variety of main courses, from grilled meats like Grilled Shrimp and Peach Kabobs or Grilled Steak and Shrimp to Air Fryer Salmon.
I served mine with Orange Glazed Cornish Game Hens and the combination was amazing!
There a a million different way to make Rice Pilaf. Some include orzo pasta, and some do not. Some have added spices like cinnamon, turmeric, nutmeg, or oregano.
I based my Classic Rice Pilaf on the Near East Rice Pilaf that you can buy at the grocery store, which contains orzo….so mine contains orzo. Funny how that works, right?
What you’ll need
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- olive oil
- unsalted butter
- chopped yellow onion
- minced, fresh garlic
- long grain rice – I used plain white rice
- uncooked orzo
- heated chicken stock or chicken broth
- a bit of cayenne pepper for flavor
- Fresh parsley to garnish
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Classic Rice Pilaf
Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion.
Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
Add the rice and orzo to the skillet. Stir to combine with the onion mixture.
Continue cooking and stirring until the rice is toasted and turns a golden color.
Pour in the heated chicken stock and add the cayenne pepper.
Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
Remove from heat and fluff rice with a fork.
Stir in the parsley, season with salt and pepper, and serve.
The cayenne pepper adds just a touch of heat to cut the richness of the chicken stock and butter. All in all, this easy rice pilaf recipe makes a great side dish!
FAQ’s
Yes – Once cooked, allow the pilaf to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Yes, you can freeze rice pilaf for longer-term storage. Allow the pilaf to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Squeeze out any excess air, seal tightly, and freeze for up to 1-2 months. To reheat, thaw the pilaf overnight in the refrigerator, then reheat gently in the microwave or on the stovetop.
If your pilaf is too dry, you can add a splash of broth or water and gently stir to incorporate the liquid until the desired consistency is reached. If it’s too moist, remove the lid and continue to cook over low heat, stirring occasionally, until excess moisture evaporates.
Rice pilaf pairs well with a variety of dishes, including grilled or roasted meats (such as chicken, lamb, or beef), seafood, vegetable stir-fries, curries, and salads. It can also be served alongside Middle Eastern or Mediterranean-inspired dishes like kebabs, falafel, or stuffed grape leaves.
Yes, you can use brown rice, but keep in mind that brown rice typically requires a longer cooking time and more liquid than white rice. Adjust the cooking time and liquid accordingly, and note that the texture and flavor of the pilaf may be slightly different.
More delicious rice recipes
If you are looking for the perfect side dish, one of these will work perfectly with your favorite main dish.
- Instant Pot Spanish Rice – A must with Mexican Food!
- Simple Steamed Rice – Goes with everything!
- Instant Pot Yellow Mediterranean Rice – Goes perfectly with Chicken Shawarma!
- Instant Pot Garlic Rice – A must with Instant Pot Filipino Adobo Chicken!
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Enjoy!!
Classic Rice Pilaf
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- .5 cup chopped yellow onion
- 2 cloves fresh garlic, minced
- 1 cup long-grain white rice
- .5 cup uncooked orzo
- 3 cups heated chicken stock
- .17 teaspoon cayenne pepper 1/8 teaspoon
- 2 tablespoons chopped Italian parsley
Instructions
- Heat the oil and butter in a large skillet over medium heat. When the butter is melted, add the chopped onion. Cook, stirring occasionally until the onion is softened, about 6 to 7 minutes. Add the garlic and cook for one minute.
- Add the rice and orzo to the skillet. Stir to combine with the onion mixture. Continue cooking and stirring until the rice is toasted/golden brown.
- Pour in the heated chicken stock and add the cayenne pepper.
- Stir, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 20 to 25 minutes.
- Remove from heat and fluff rice with a fork. Stir in the parsley, season with salt and pepper, and serve.
Notes
- Leftovers: Allow the pilaf to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
- Freeze: Allow the pilaf to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. Squeeze out any excess air, seal tightly, and freeze for up to 1-2 months. To reheat, thaw the pilaf overnight in the refrigerator, then reheat gently in the microwave or on the stovetop.
- If your pilaf is too dry, you can add a splash of broth or water and gently stir to incorporate the liquid until the desired consistency is reached. If it’s too moist, remove the lid and continue to cook over low heat, stirring occasionally, until excess moisture evaporates.
