Description
This quick rice pilaf recipe is a simple, comforting side dish made with fluffy long-grain rice, sautéed onions, garlic, and rich broth. Ready in just 30 minutes, it’s perfect for busy weeknights and pairs beautifully with chicken, fish, or vegetables.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the rice until the water runs clear.
- Heat butter and olive oil in a saucepan over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook for 30 seconds.
- Add rice and toast for 2–3 minutes.
- Pour in broth and add salt and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and stir in parsley before serving.
Notes
Rinse rice for best texture. Use vegetable broth for a vegetarian version. Avoid stirring while cooking to keep rice fluffy. Store leftovers in the fridge for up to 4 days or freeze for later.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg