Rice Pilaf is a super-simple side dish that pairs well with fish or chicken. The seasoned rice complements a variety of main dishes with just the right balance of flavor and the perfect texture. We love to serve this Seasoned Rice with some fresh salmon filets for an easy meal.
Yield: 4
Prep Time: 10 MINUTES
Cook Time: 30 MINUTES
Total Time: 40 MINUTES
✅ INGREDIENTS
- 2 Tbsp butter
- 1 onion
- 1 tsp minced garlic
- 1 cup converted rice
- 2 cups chicken stock
- 1 bay leaf
- 1/2 cup fresh parsley, finely chopped
- 1/2 tsp salt, to taste
- 1/4 tsp pepper, to taste
✅ INSTRUCTIONS
- In a medium saucepan over medium heat, melt butter then add in the diced onion. Cook until the onions are soft and translucent, about 3-5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in rice and chicken stock. Increase heat to medium-high.
- Add in bay leaf, parsley, salt, and pepper. Stir well.
- Bring the rice to a boil then reduce heat to low. Cover.
- Cook for 20 minutes, or until all the liquid has been absorbed.
- Remove from heat and let sit for 5 minutes. Remove and discard bay leaf. Fluff rice before serving.
✅ NOTES
- Converted rice is the same as parboiled rice.
- For best results, rinse converted rice with water before cooking.
- You can substitute white rice if desired. The cook time will be the same.
Nutrition Information: YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 163 TOTAL FAT: 7g SATURATED FAT: 4g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 19mg SODIUM: 517mg CARBOHYDRATES: 19g FIBER: 1g SUGAR: 3g PROTEIN: 5g
Nutrition Information Provided For Educational and Informational Purposes Only.
We love to serve this Seasoned Rice with some fresh salmon filets for an easy meal.
It’s an easy side dish that doesn’t overpower the delicate flavor of the main dish.
You can make this with converted/parboiled rice or with white rice.
I like to use converted rice in this Rice Pilaf recipe because it has a mild flavor and is firmer and less sticky than white rice.
Converted rice is sometimes called parboiled rice.
The converted rice is steamed in the husk so it is also more nutritious than white rice.
If you have white rice on hand, it can be substituted one for one in this recipe.
We’re adding loads of flavor to this seasoned rice.
First, cook down some diced onions in butter until they are soft and translucent.
I like to finely dice my onions because #kids.
Can anyone else relate to kids not eating food that has anything remotely interesting in it?
I digress.
Next, stir in the rice and chicken stock.
Finally, add in some salt, pepper, chopped fresh parsley, and a bay leaf.
The bay leaf should remain whole so be careful with your stirring.
It will be removed after the rice is cooked.
KEY TO SUCCESS #3 – DON’T SKIP THE RESTING TIME
Instead of cooking the rice in water, we’re going to cook the Rice Pilaf in chicken stock.
You can use vegetable stock if desired.
Bring 2 cups of stock and 1 cup of converted rice to boil in your saucepan with the butter, onions, and garlic.
Once the liquid starts to boil, place the lid on the saucepan and reduce the heat to low.
Allow the rice to simmer for 20 minutes, or until all the liquid is absorbed into the rice.
After the liquid is absorbed, you can turn off the heat and allow the rice to sit in the pot for at least 5 minutes.
I know you’re in a rush to get food on the table, but don’t skip the 5 minutes of resting time after the rice comes off the heat.
The resting time allows the rice to get nice and fluffy and ensures that it does not turn out sticky.
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